Nasi goreng

Sweet soy sauce or kecap manis is popular in Indonesia and is thicker than other soy sauces. It’s available from supermarkets, but to make your own, combine a 1/4 cup each of common soy sauce and brown sugar in a saucepan on medium heat. Simmer until reduced to a maple syrup consistency. It will continue to thicken while cooling.

Ingredients

1	Medium onion, diced
3 cloves	Garlic, diced
1 tsp	Sambal oelek, or chilli paste
1 ½ Tbsp	Rice bran oil
250 g	Raw prawn cutlets, shelled and deveined
4	Spring onions, chopped
2 ½ cups	Cold cooked long-grain rice, e.g. basmati
2 Tbsp	Sweet soy sauce, e.g. kecap manis
1 ½ tsp	Fish sauce
2	Eggs, pan-fried

Directions

1. Combine the garlic, onion and chilli in a blender and mix to a paste. Heat the oil in a large non-stick frying pan and sauté the paste for about 3 minutes.
2. Add the prawns and stir-fry until well coloured, about 4 minutes. Stir in the rice and spring onions, mixing until hot. Sprinkle with sweet soy sauce and fish sauce and mix through.
3. Place half the mixture in a pudding plate and upturn onto a serving plate. Top with an egg. Repeat.