Nasi Goreng (contains Nuts) (i) Recipe

Prepare rice

If not already done, cook jasmine rice according to package instructions, then spread on a tray to cool and refrigerate for at least 2 hours or overnight. Use 4 cups cooked rice (preferably cold).

Season and cook proteins

Pat prawns dry and lightly season with 1/4 tsp salt and a pinch of pepper. Toss sliced chicken with 1/2 tsp light soy. Heat a large wok or skillet over high heat until very hot, add 1 tablespoon neutral oil. Stir-fry prawns 1–2 minutes per side until just pink and opaque; remove and set aside. Add another 1 tablespoon oil, add chicken and stir-fry 3–4 minutes until cooked through and lightly browned; remove and set aside with prawns.

In the same wok, wipe out any excess liquid but keep the fond. Add remaining oil for the fried eggs (about 1 tsp oil per egg) in a separate small nonstick pan over medium-high heat and fry eggs sunny-side up or to your liking. Keep warm.

Return wok to high heat. Add 1 tablespoon neutral oil. When shimmering, add chopped garlic and grated ginger and stir 20–30 seconds until fragrant but not browned. Add sliced chilli and the white parts of the spring onions; stir 15 seconds.

Add julienned carrot, red capsicum and snow peas / long beans. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. Add bean shoots and toss for 30 seconds. Season lightly with 1/4 tsp salt and a pinch of pepper.

Lower heat to medium-high. Push vegetables to one side of the wok. Add peanut satay paste to the empty side with the sweet soy, light soy, oyster sauce, fish sauce and sesame oil. Stir the sauces together briefly to loosen the peanut paste, then mix into the vegetables.

Add the cold cooked jasmine rice, breaking up any clumps with a spatula or spatula-edge technique. Toss rice thoroughly with the sauced vegetables so every grain is coated. Stir-fry 3–5 minutes, letting rice get a little toasted in places but not burn. Taste and adjust seasoning with extra sweet soy for sweetness or fish sauce for saltiness; add lime juice from 1 lime and toss.

Return cooked chicken and prawns to the wok, folding gently to incorporate and heat through, 1–2 minutes. Stir through the green parts of the spring onions at the end.

Finish with a drizzle of sesame oil and a final grind of white or black pepper. Check seasoning and adjust salt if needed.

Plate the nasi goreng immediately: mound rice mixture, top each portion with a fried egg, sprinkle crushed roasted peanuts (contains nuts) if using, and scatter fresh coriander leaves. Serve with lime wedges and extra sliced chilli on the side.