One-Pan Prawn Nasi Goreng with Crispy Shallots & Fresh Coriander
Ready in 15 minutes
• Serves 2
This dish most recently appeared in Ready To Cook (3 Nights For 2) on Sunday, October 30, 2022.
This dish most recently appeared in Ready To Cook (3 Nights For 2) on Sunday, October 30, 2022.
Inspired by the street food of Indonesia, this fried rice recipe is not to be missed! This cheat's version uses precooked rice and our very own nasi goreng paste to make your life easier and tastier. One-pan means only one dish to clean up afterwards, meaning more time to spend thinking about your next taste adventure!
Ingredients
To Serve
- 1 bunch coriander, roughly chopped
- 1 lemon, cut into wedges
- 100g mung bean sprouts
- 1 pack crispy shallots
Prawn Nasi Goreng
- 1 drizzle of oil
- 1 capsicum, thinly sliced
- 300g prawns
- 200g sliced red cabbage
- 40g nasi goreng paste
- 1 pack precooked brown rice
- 50g char kway teow sauce
Steps
-
Heat oil in a large frypan on high heat. Thinly slice capsicum. Pat prawns dry and if desired, remove tails (see tip). Add to pan along with capsicum. Stir-fry for about 5 minutes, until prawns are nearly cooked through.
-
Add sliced cabbage and nasi goreng paste and stir fry for about 1 minute, until cabbage is starting to soften. Squeeze rice in pack to separate grains. Add rice and cook, stirring for about 2 minutes, until hot through. Remove from heat and stir through char kway teow sauce. Season to taste with salt if needed.
-
Roughly chop coriander leaves and stalks and cut lemon into wedges.
-
Place prawn nasi goreng into bowls. Top with mung bean sprouts, coriander and crispy shallots. Squeeze over wedges of lemon.
Nutritional Information
| Energy |
2077 kj 496 kcal |
|---|---|
| Protein | 37.9g |
| Carbohydrate | 60.5g |
| Fat | 12.4g |