Nasi Goreng literally translates as ‘fried rice’ in Indonesia. This delightful dish is a great option if you are looking for something really straight forward, quick and tasty. I’ve just used a shop bought paste here as it’s not too many points and is a lovely flavour. I haven’t added any extra chilli as it already has a nice kick but you can always add some crushed chillies at the end if you like things really hot. I will also be posting a recipe with my own paste but since lots of you are asking for this recipe to make this week, I thought I best not keep you all waiting! I got my paste in Tesco but I know lots of other supermarkets do their own version too.
If you don’t like prawns, you could also make this dish using cooked and shredded chicken breast (or even raw chicken breast, but make sure you cook this through at the start before you do anything else). If you want to bulk it out even further, you can add some shredded spinach with the coriander.
It may seem like a small portion of rice below but because of all the veggies, you get a decent and filling portion. Add a little extra rice if you are worried but be sure to add the extra Smart Points.
Prawn Nasi Goreng
Serves 2 = 6sp per serving (Flex)
80g basmati rice, dried
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely minced
100g Nasi Goreng paste (I got mine in Tesco)
300g cooked or raw king prawns
2 tbsp dark soy sauce
2 spring onions, finely sliced
Handful of fresh coriander, roughly chopped
Cook the rice according to the packet instructions, then drain and pop to one side.
While the rice is cooking, pop a large frying pan onto a medium heat, spray with 1kal and add the onions. Fry for 5-6 minutes until they start to soften (add a little water if the pan gets dry).
Add the garlic and fry for another minute then add the paste, soy and the water to the pan. Combine everything together and bring to a simmer.
Add the prawns and either cook through if raw or warm through if already cooked. Then add the cooked rice to the pan and coat well in the paste/prawn mixture. Add most of the coriander and spring onions to the pan (reserve a bit of both to garnish at the end) and fry for another minute or two until the spring onion softens a little.
Remove from the heat and squeeze in the juice of 1 lime. Stir to combine.
In another small frying pan, spray with 1kal and fry the eggs to your liking. I like them a little runny. Season with salt and pepper.
Finally, pop the Nasi Goreng into 2 bowls, top each with a fried egg and finish with a sprinkle of spring onion and fresh coriander.