Heat some oil in a large wok over medium-high heat. Add the shrimp, season with salt, and stir fry for 2 minutes, or until cooked. Transfer the cooked shrimp to a bowl and set aside. In the same wok, add a bit more oil. Add the Nasi Paste you prepared earlier and stir fry for 10 to 20 seconds, or until fragrant. 2. Start the Nasi Goreng - Heat a little oil in a frying pan (or wok) and fry the shallots for 2-3 mins until golden, then remove and put aside. - Next, fry the carrot and the chicken for 4-5 mins. - Add the 2 Nasi Goreng Paste and the prawns (optional) and fry for 2 more mins. 3. Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 tsp of the soy sauce and some black pepper. STEP 2. Pour out most of the oil from the wok and wipe with kitchen paper. Add the eggs, swirl to coat the pan in

A pungent, dark-brown dried shrimp paste. It’s an essential ingredient in South East Asian cooking, particularly Thailand, and is used in very small amounts in soups and curries. Nasi goreng

Quick and Easy! This one pan wonder is a fantastic way to use leftover rice and comes together in about 30 minutes, making it the perfect meal for busy weeknights. Authentic Flavor! The mixture of sweet soy sauce, shrimp paste, fish sauce, and ketchup used to season the dish creates an authentic taste of Indonesian cuisine. Family Favorite! Add oil to a heavy wok placed over medium heat. Once hot, carefully crack an egg into the oil and fry, turning once, till cooked through and yolk set, with the edges just starting to get lightly browned and crispy at some places. Remove and repeat for all eggs. Leave oil in the wok.
Step 1 Heat the sesame oil in a wok and fry the nasi goreng paste for 1-2min. Add the prawns and cabbage, and fry for 2-3min. Next add the rice and soy sauce, and cook for a further 5min, stirring
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    • nasi goreng paste ingredients