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Prawn Nasi Goreng
Recipe details
This Indonesian dish is traditionally served for breakfast on every street corner in Bali.
Serves:
4
Cooking time:
10 minutes
Diet type:
Contributor:
Tesco Magazine
Ingredients
- 3 tbsp vegetable oil
- 2 eggs, beaten
- 6 spring onions, sliced
- 1 carrot, peeled and finely diced
- 300 g white cabbage, finely sliced
- 1 clove garlic, crushed
- 300 g packet cooked rice, or you can use leftover rice
- 200 g cooked small prawns
- 1½ tbsp dark soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp chilli sauce
- A few fresh chives, snipped
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Weight Converter
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Each serving contains
Calories:
330kcal, 17% of your GDA
Sugar:
12g, 14% of your GDA
Fat:
15g, 22% of your GDA
Saturates:
3g, 15% of your GDA
Salt:
1.6g, 27% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Heat 1 tablespoon oil in a large frying pan over a medium heat ensuring it coats the pan. Add the eggs and swirl the mixture so it spreads thinly over the surface of the pan. Let it set for about 30 seconds, then loosen the edges with a fish slice and flip it over. Cook for 10 seconds, then remove to a chopping board, roll up and slice into ribbons. Set aside.
- Heat the remaining oil in the same pan and add the spring onions, carrot and cabbage and stir fry for 3 minutes until tender. Add the garlic, rice and prawns and toss with the vegetables. Combine the soy sauce, ketchup, sugar, sesame oil and chilli sauce. Stir through the rice and serve topped with the egg and chives.
Serving suggestion
Alternatively, you can serve this dish with a fried egg on top if you prefer.
Cook's tip
A curry paste is traditionally made using shrimp and tomato paste, but this no fuss version with ketchup tastes surprisingly authentic.