Method. Combine paste, chicken and onion in the Sunbeam Ellise Stainless Steel banquet frypan over medium heat. Stir-fry for 6 minutes. Add prawns and green beans, cook for a further 5 minutes. Add cooked rice and stir until well coated and heated through. Spoon into four serving bowls. Fry 1st egg till edges are crispy and keep aside. Next, fry sambal paste till oil separates. Add 2nd egg to the wok and fry till scrambled. Add peas and fry well. Toss in cooked rice and fry while breaking lumps. Add kecap manis, soy sauce, salt, and pepper. Serve on a plate and garnish with fried shallots. 2 Put the wok back on the heat, add the remaining oil and nasi goreng paste, and heat for a minute. Add the cauliflower and leaves, then stir-fry for a few minutes until they take on some colour. Sri Lankan nasi goreng served with a fried egg. Nasi goreng ( Sinhala: නාසි ගොරේන්) is adopted into Sri Lankan cuisine through cultural influences from the Sri Lankan Malays. [3] It is prepared using a variety of ingredients including spices, soy sauce, oyster sauce, ginger, white onion, shrimp, cucumber and prawns. .

nasi goreng paste ingredients