Tom Daley's nasi goreng

- Serves: 2
- Prep: 10 mins
- Cook: 10 mins
One of the all-time great comfort foods, Tom's nasi goreng recipe includes a range of veg and is packed full of flavour!
Ingredients
- 2 shallots, peeled and roughly chopped
- 2 large garlic cloves, peeled
- 1 red chilli, roughly chopped
- 2 1/2 tbsp vegetable oil
- 150g peeled, raw shrimp
- 250g cooked long grain rice, completely cold
- 125g carrot, peeled and coarsely grated
- 1 1/2 tbsp kecap manis*
- 2 large British Lion eggs
- 2 heaped tbsp fried shallots
- 2 heaped tbsp fried shallots
- 2 medium tomatoes, quartered
- 2 lime wedges
Method
- Place the shallots, garlic and chilli in a small food processor and whizz to a paste. Alternatively, finely chop with a knife
- Heat 2 tbsp of the oil in a wok or large frying pan and fry the paste over medium-high heat for 1-2 minutes until fragrant.
- Add the shrimp and cook for 2 minutes until pink.
- Add the rice, carrot and kecap manis to the pan and cook for a further 2 minutes, stirring the rice frequently.
- Meanwhile, heat the remaining oil in a medium frying pan over medium-high heat and fry the eggs for 2-3 minutes, until cooked to your liking.
- Divide the fried rice between 2 plates and top each portion with a fried egg. Scatter over the fried shallots and serve with the fresh cucumber, tomatoes and lime wedge on the side.
- *If you can't find kecap manis, use 1 1/2 tbsp dark soy sauce and 1/2 tsp caster sugar instead.
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