NASI GORENG – BALINESE FRIED RICE

This Indonesian classic is our favourite way to breathe new life into yesterday’s rice. Forget the spoon - crispy prawn crackers are the perfect vessel to deliver nasi goreng straight into your waiting mouth.

Serves 2

2 tbsp neutral oil
2 eggs
1 handful of crisp veg (e.g. green beans, cut into 1cm sticks)
2 tablespoons Rempapa Balinese Spiced Tamarind
300g cooked long grain rice, cooled
2 tsp kecap manis
2 tsp light soy sauce, or to taste
2 spring onions, finely chopped

To serve
Crispy fried shallots
Rempapa Red Hot Sambal Tumis
½ a cucumber, sliced into rounds
Handful of coriander, chopped
Prawn crackers (optional)

Fry the eggs over medium heat in a wok and set aside.

Turn the heat up to high and add your vegetables to fry, stirring often, until the vegetables are tender.

Now stir in the spice paste and fry for another minute. Add the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any lumps.

Drizzle in the kecap manis, soy sauce and spring onions, stirring well to make sure everything is combined. Check for seasoning and adjust to taste.

To serve, top with a fried egg each, crispy shallots and an extra dollop of sambal. Finish with sliced cucumber and coriander and spoon up with prawn crackers if you like!