Sticky Chilli Oil Prawn Nasi Goreng
★★★★★ Rating

Sticky Chilli Oil Prawn Nasi Goreng

Upgrade your lunch with this vibrant Prawn Nasi Goreng. A quick way to combine golden fried eggs, juicy prawns, and savory rice with a signature spicy, sweet kick.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
15

INGREDIENTS

  • 2 tbsp oil
  • 2 egg
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped/crushed
  • 1 carrot, finely diced
  • 100g green beans, chopped
  • 150g raw king prawns 
  • 250g cooked cold rice
  • 2 tbsp Woolf’s Kitchen Sticky Chilli Oil
  • 2 tsp kecap manis (or sweet soy sauce)
  • 2 tsp soy sauce, to taste
  • Cucumber slices and coriander leaves, to serve

SHOP THE RECIPE

STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49

DIRECTIONS

  1. Heat 1 tbsp of oil in a frying pan and when hot add the eggs. Fry until crispy but runny and set aside.
  2. Heat the remaining 1 tbsp of oil and add the onion and garlic; cook for 2–3 minutes until softened.
  3. Add the carrot and green beans; cook for 2–3 minutes more.
  4. Stir in the prawns and cook until pink.
  5. Add the rice and drizzle over the Sticky Chilli Oil, kecap manis and soy. Combine well. Taste and adjust the seasoning as necessary.
  6. To serve top with the fried egg, coriander and shcucumber slices
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