Easy recipe Nasi Goreng Recipe

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two one/two tablespoons peanut (Recipes by ingridients peanut) oil six medium green prawns, peeled leaving tails intact, deveined two teaspoons sambal oelek one garlic clove, crushed four green shallots, ends trimmed, cut into threecm lengths six hundred and sixtyg (four cups) cooked SunRice Jasmine Fragrant Rice, cooled one tablespoon kecap manis Peanut oil, extra, to grease two eggs Watercress sprigs, washed, to serve Lebanese cucumber, thinly sliced, to serveStep one Heat two teaspoons of the peanut (Recipes by ingridients peanut) oil in a wok or frying pan over high heat. Add the prawns and stir-fry for two minutes or until they curl and change colour. Transfer to a plate. Step two Heat the remaining oil in the wok. Add the sambal oelek, garlic and the white sections of the shallot and stir-fry for one minute or until aromatic. Nasi Goreng Recipe. Step three Add the prawns, rice, kecap manis and the green sections of the shallot. Nasi Goreng Recipe. Stir-fry for two-three minutes or until well combined and the rice is heated through. Nasi Goreng Recipe. Divide among serving dishes. Nasi Goreng Recipe. Step four Add enough oil to the wok or frying pan to grease. Nasi Goreng Recipe. Crack one egg (Recipes by ingridients egg) into the wok. Cook for one-two minutes or until the white sets and the yolk is almost set or until cooked to your liking. Transfer to a plate. Repeat with the remaining, egg (Recipes by ingridients egg) reheating the wok between batches. Nasi Goreng Recipe. Place the fried eggs on the nasi goreng and top with watercress and cucumber.. Nasi Goreng Recipe.