Indonesian Culinary - Rice - Prawn Fried Rice

Prawn Fried Rice – Nasi Goreng Udang

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written at Mon, 26 July 2010
viewed 554 times

Ingredients :

2 Plates Cold Steamed Rice
100 gr Prawn, peeled, deveined
1 Egg, beaten
4 Fishballs, thinly sliced
2 Red Chilies, crossly sliced
20 gr Bean Sprouts, cleaned
½ small Carrot, long and thinly sliced
1 stalk Spring Onion, sliced
3 cloves Garlic, minced
2 shallots, minced
2 Candlenuts, grinded
2 tablespoons Sweet Soy Sauce
1 tablespoon Oyster Sauce
½ teaspoon Salt
½ teaspoon White Pepper Powder
1 tablespoon Vegetable Oil

Directions :

1. Heat vegetable oil in a wok, sauté garlic and shallots until fragrant. Add red chilies and ground candlenuts.
2. Put in prawn, fishballs, egg, and carrots. Stir fry for 1 minute until tender and cooked.
3. Place rice into the wok, add sweet soy sauce, oyster sauce and season with salt and pepper. Stir fry rice for 5 minutes.
4. Add last put in bean sprouts and sprinkle spring onion. Stir fry for another one minute, serve.

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Hi There....!! Welcome to our website where you would find all about Indonesian Culinary. This website gives glimpse to the vast varieties and rich flavours of Indonesian Delicacies and Cuisines a la Fie..

ingredients

» Chinese Mustard Green - Sawi Hijau
» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem

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dictionary

Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

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