Nasi Goreng with Sambal Prawns

Nasi Goreng with Sambal Prawns—a dish that encapsulates the bold and aromatic flavors of this Southeast Asian culinary gem. Imagine a plate adorned with fragrant fried rice, infused with a symphony of spices, and accompanied by succulent sambal-coated prawns.


For the Nasi Goreng:
  • 2 cups cooked jasmine rice, preferably a day old
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon kecap manis (sweet soy sauce)
  • Salt and white pepper to taste
For the Sambal Prawns:
  • 1 pound large prawns, peeled and deveined
  • 3 tablespoons sambal oelek (chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil


  1. Prepare the Nasi Goreng:
    1. Heat vegetable oil in a wok or large pan over medium heat. Sauté chopped onions and minced garlic until fragrant. Add mixed vegetables and stir-fry until they are tender-crisp. Push the vegetables to one side of the pan.
  2. Scramble Eggs:
    1. Pour the beaten eggs into the pan and scramble them until just set. Incorporate them with the vegetables.
  3. Stir-Fry the Rice:
    1. Add the cooked jasmine rice to the pan. Drizzle soy sauce and kecap manis over the rice. Stir-fry the rice, ensuring it’s well-coated with the sauces. Season with salt and white pepper to taste.
  4. Prepare the Sambal Prawns:
    1. In a separate pan, heat vegetable oil over medium-high heat. Add sambal oelek, soy sauce, tamarind paste, and brown sugar. Stir well to create a thick sambal sauce. Add prawns and cook until they are pink and coated in the flavorful sambal.
  5. Serve and Enjoy:
    1. Plate the Nasi Goreng and top it with the sambal-coated prawns. Garnish with fresh cilantro or sliced green onions.

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