Prawn Nasi Goreng Recipe

Cooked rice: Preferably day-old, it helps to achieve the perfect texture for fried rice.

Prawns: Peeled and deveined, these add a succulent seafood flavor.

Soy sauce: Adds a salty, umami taste to the dish.

Oyster sauce: Provides a rich, savory depth of flavor.

Garlic: Minced, it brings a fragrant aroma to the dish.

Onion: Chopped, it adds sweetness and texture.

Vegetable oil: Used for stir-frying the ingredients.

Chili paste: Optional, for adding a spicy kick.

Spring onions: Chopped, they add a fresh, green element.

Salt: To taste, for seasoning.

Pepper: To taste, for seasoning.

When cooking prawns, make sure not to overcook them. They should be added to the wok and cooked just until they turn pink, which usually takes about 2-3 minutes. Overcooking can make them rubbery and less enjoyable.

• prawns - Substitute with chicken breast: Chicken breast provides a similar protein content and can absorb the flavors of the sauces well.

• prawns - Substitute with tofu: Tofu is a great vegetarian alternative that can take on the flavors of the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar thick consistency and sweet-salty flavor.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce is a vegetarian alternative that mimics the umami flavor of oyster sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• onion - Substitute with shallots: Shallots offer a more delicate and sweet flavor compared to regular onions.

• onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a different texture to the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a distinct flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is great for high-heat cooking.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat level and a touch of sweetness.

• chili paste - Substitute with red pepper flakes: Red pepper flakes can add the desired heat without altering the flavor profile too much.

• spring onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• spring onions - Substitute with scallions: Scallions are essentially the same as spring onions and can be used interchangeably.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced saltiness compared to table salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different flavor profile and is often used in Asian cuisine.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with its peppery flavor.

• Allow the prawn nasi goreng to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled nasi goreng into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps you keep track of how long the nasi goreng has been stored.
• Store the container in the refrigerator if you plan to consume the nasi goreng within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the nasi goreng in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This is crucial for keeping track of your frozen meals.
• Freeze the nasi goreng for up to 2 months. Ensure your freezer is set to 0°F (-18°C) or lower.
• When ready to reheat, thaw the nasi goreng in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the nasi goreng in a wok or large skillet over medium heat. Add a splash of vegetable oil to prevent sticking and enhance flavor.
• Stir-fry until the nasi goreng is heated through, ensuring the prawns reach an internal temperature of 165°F (74°C) for safe consumption.
• Optionally, add fresh spring onions or a squeeze of lime juice to refresh the flavors before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Once the oil is hot, add the leftover Prawn Nasi Goreng.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the prawns and rice are heated through.
  6. Serve hot and enjoy.

• Microwave Method:

  1. Place the leftover Prawn Nasi Goreng in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the rice halfway through to ensure even heating.
  6. Continue microwaving in 1-minute intervals until the prawns and rice are heated through.
  7. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Prawn Nasi Goreng in an oven-safe dish.
  3. Add a splash of water or broth to keep the rice moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, stirring halfway through.
  6. Check to ensure the prawns and rice are heated through.
  7. Serve hot and enjoy.

• Steaming Method:

  1. Place the leftover Prawn Nasi Goreng in a heatproof dish that fits into your steamer.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with aluminum foil or a lid.
  4. Steam over boiling water for about 10-15 minutes.
  5. Check to ensure the prawns and rice are heated through.
  6. Serve hot and enjoy.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion, mincing the garlic, and slicing the spring onions.

• Cutting board: A surface used to safely chop and prepare ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, vegetable oil, and chili paste accurately.

• Measuring cups: Useful for measuring the cooked rice.

• Bowl: Handy for holding the peeled and deveined prawns before cooking.

• Serving spoon: Used to serve the finished prawn nasi goreng hot.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time.

Prep ingredients in advance: Chop the onion, garlic, and spring onions ahead of time to streamline the cooking process.

Quick prawn prep: Buy peeled and deveined prawns to cut down on preparation time.

One-pan cooking: Use a wok to cook everything in one pan, reducing cleanup time.

Pre-mix sauces: Combine the soy sauce, oyster sauce, and chili paste in a bowl before cooking for quick addition.