Nasi goreng is an Asian fried rice dish that is prepared in many ways. It is quite famous in Indonesia and Malaysia. You can find it almost everywhere, including hawker stalls and food carts. I prefer to prepare it with shrimp paste, similar to the Thai version. I also add shredded green mangoes to complement the saltiness and the shrimp paste.
2 fresh long red chili, seeded
5 cloves of garlic, minced
3 shallots, sliced
1 teaspoon dried shrimp paste
2 tablespoons peanut oil
200g fresh medium sized prawns, peeled, deveined and diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1/2 inch pieces
1 egg beaten
2 cups cooked white rice (preferably cold)
1 cup green mango, julienned
Place the cooked rice in a medium sized bowl and then separate the rice grains using a fork. Set aside.
Grind the chili, shallots, garlic and shrimp paste in a food processor or blender to form a paste. Add oil if needed. You may also use a mortar and pestle.
Next, heat the oil in a large frying pan or wok over medium heat. Fry the egg and swirl the pan to make a thin omelette. Transfer it to a plate and slice into strips.
In the same pan, fry the paste mixture for 5 minutes until fragrant and the oil surfaces. Increase the heat and then add the prawns. Season it with salt and pepper. Cook it for 2-3 minutes until the shrimp turns pink. Add the beans and stir-fry for another 2-3 minutes. After stir in the rice and cook it for another 2-3 minutes until heated through and it is coated with the paste mixture.
Transfer the nasi goreng in individual bowls or a serving plate. Top it with green mangoes and fried egg before serving. Serve warm.
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