Nasi goreng

Junda Khoo's signature fried rice is brimming with seafood and flavoured with plenty of aromatics and spice, like makrut lime leaves and calamansi juice.

Nasi goreng Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Mid

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Ingredients

• 1 litre oil
• 6 raw extra large prawn cutlets
• 100 g raw baby cuttlefish
• 3 eggs
• 6-7 makrut lime leaves
• 2 cloves garlic, finely chopped
• 300 g cooked rice, cooled overnight in fridge
• ½ tbsp chilli giling
• 4 fish balls
• ½ tsp salt
• ½ tsp sugar
• ½ tsp MSG
• 100 g cooked spanner crab meat
• ½ tbsp calamansi juice

For garnish

• pinch fried shallots
• 1 spring onion (green part only), chopped
• sliced cucumber
• sliced tomato

You will need to start this recipe a day ahead to soak the rice.

Instructions

1. Preheat oil in a pot to 180˚C. Add prawns and cuttlefish and flash-fry for ten seconds, then strain and leave seafood to rest on the strainer.
2. Transfer some of the oil into a wok and fry an egg sunny side up. Remove the egg and set aside.
3. Reheat the same wok till hot, add 100 ml of the oil then add 2 whole eggs and scramble until cooked.
4. Add makrut lime leaves and chopped garlic into the wok and stir until aromatic, then add the rice. Continue frying, then add chilli gilling, cooked seafood and fish balls. Fry till chilli is caramelised and rice turns a darker colour. Stir through the salt, sugar and msg, adjusting quantities to taste, if needed.
5. When ready, turn off the heat and add the spanner crab meat and kalamansi juice. Stir well and serve immediately, topped with the sunny side up egg and garnished with sliced cucumber, tomato, fried shallots and chopped spring onions.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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