Nasi Goreng

 

Nasi Goreng (2)

Hawker centres’ fried rice, or nasi goreng as it is usually called, is very popular with the young and old. Nasi goreng is filling and has a few components of taste and texture. This is a Singapore-style basic recipe and you can add on any other ingredients to it. I wish all Singaporeans and all those who love Singapore, a Happy National Day on 9th August 2016!

 Preparation time:                 15 minutes

Cooking time:                       10 minutes

Serves:                                   5

 2 tablespoons Q.B.B. Pure Ghee

1 large onion, cubed

4 cloves garlic, finely chopped

2 green chillies, sliced

1 tablespoon chilli paste (available in most supermarkets)

100 g prawns, shelled

150 g peas

2 firm tofu, deep fried till golden brown and cubed

800 g cooked rice (preferably chilled overnight in the fridge)

2 tablespoons fish sauce

1 tablespoon dark soy sauce

½ teaspoon sugar

5 eggs, fried the way you want it e.g. omelette, bull’s eye egg or hardboiled

 METHOD

  1. Heat Q.B.B. Pure Ghee in a wok. Sauté onion, garlic and green chillies until onion turns translucent.
  2. Add in the chilli paste and sauté till oil separates.
  3. Add in the prawns and peas and sauté till prawns are cooked.
  4. Add in the tofu cubes, rice, fish sauce, dark soy sauce and sugar and stir fry over high heat till all the ingredients are well combined and rice is heated through.
  5. Dish out onto serving plates and top with fried eggs. Serve hot. 

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