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Jeremy Pang’s nasi goreng Recipe

Name: Jeremy Pang’s nasi goreng
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium free-range eggs, well beaten; 1 garlic clove, finely chopped; ½ red pepper, finely chopped; Handful asparagus spears, trimmed and chopped; 250g cooked rice, at room temperature; Vegetable oil for frying; Finely chopped spring onion; For the sauce; 1 tsp sambal (see Tips below); 1 tsp tomato purée; ½ tbsp light soy sauce; 1 tbsp kecap manis (sweet soy sauce); ½ tsp sesame oil

delicious. magazine

Expert chef Jeremy Pang shares his recipe for nasi goreng, the versatile Indonesian fried rice. dish. Try it with his punchy homemade sambal, or use shop-bought if you’re in a hurry. Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham

Ingredients

2 medium free-range eggs, well beaten

1 garlic clove, finely chopped

½ red pepper, finely chopped

Handful asparagus spears, trimmed and chopped

250g cooked rice, at room temperature

Vegetable oil for frying

Finely chopped spring onion

For the sauce

1 tsp sambal (see Tips below)

1 tsp tomato purée

½ tbsp light soy sauce

1 tbsp kecap manis (sweet soy sauce)

½ tsp sesame oil

Method

Mix the sauce ingredients in a small bowl and season.

Build your Wok Clock*: start at 12 o’clock with the eggs, then the garlic, red pepper, asparagus, rice and lastly the sauce.

Heat 2 tbsp vegetable oil in your wok over a high heat. Once smoking hot, pour the eggs into the oil and allow to bubble up before breaking them up and scrambling. Push the eggs to the back of the wok, then add the garlic, red pepper and asparagus, stir-frying for 30 seconds between each new ingredient.

Push all the veg to the back of the wok, add ½ tbsp vegetable oil and bring to smoking point before adding the rice. Break up any clumps of rice by pushing down on them against the wok with a spatula or ladle. Fold the vegetables and egg into the rice to combine and stir-fry for 1-2 minutes, then pour the sauce over the rice and stir-fry for 2 minutes more. Some of the rice should begin to crisp up for texture and flavour. Garnish with spring onion and serve.

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