Left-overs Nasi Goreng - Marion's Kitchen

kecap manis

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce + sugar

Low-sodium soy sauce reduces salt intake while maintaining flavor.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onions

Baked shallots are lower in fat, while onions add sweetness.

chicken

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is a plant-based protein that is often more affordable.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna offers a budget-friendly protein alternative.

Pour enough oil into the bottom of a wok or frying pan to shallow fry. Place over medium-high heat.

When the oil is hot, crack in 1 egg. Use a spatula to gently splash the egg whites with the hot oil as it cooks.

Cook until the whites are crispy but the yolk is still runny (or until cooked to your liking). Drain on paper towel and reserve until later.

Heat 2 tablespoons of the vegetable oil in a clean wok or saucepan over high heat.

When the oil is hot, add the shallots, garlic and chilli and cook for about a minute.

Add the turmeric and shrimp paste and stir-fry for another minute, using a spatula to break up the paste.

Add the bok choy and stir-fry until well combined.

Add the rice, soy sauce and kecap manis. Stir-fry for another minute until well combined.

Add the left-over meat and prawns and toss until well combined.

Toss through the spring onion.

Divide the rice among serving plates and top with the cooked eggs and fried shallots.

Serve with tomato, cucumber and sambal oelek.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens