One-pan nasi goreng prawn rice bake

Ingredients

• 60ml (1/4 cup) vegetable oil
• 500g peeled green prawns, deveined, tails intact
• 1 brown onion, finely chopped
• 1 long fresh red chilli, thinly sliced
• 2 garlic cloves, finely chopped
• 300g green beans, thinly sliced
• 1 tsp shrimp paste (find in Asian aisle at the supermarket)
• 700g packet microwave jasmine rice
• 2 1/2 tbsp kecap manis, plus extra, to serve
• 2 1/2 tbsp tamari
• 1 tsp Massel Stock Powder Chicken Style
• 4 eggs
• Green shallots, thinly sliced diagonally, to serve
• Sambal oelek, to drizzle
• Select all ingredients

Method Steps

• Step 1Preheat oven to 200C/180C fan forced. Heat 1 tbsp oil in a 5cm-deep, 25 x 35cm flameproof roasting pan over medium-high heat. Add the prawns and cook, stirring, for 2 minutes or until golden. Transfer to a bowl.
• Step 2Reduce heat to medium. Add the onion, chilli and remaining oil to the pan. Cook, stirring, for 5 minutes or until the onion softens. Add the garlic and cook for 1 minute or until aromatic. Add the green beans and cook, stirring, for about 3 minutes or until tender crisp. Add the shrimp paste and cook, breaking up the paste with a wooden spoon, for 1 minute or until well combined and aromatic. Remove from heat.
• Step 3Add the rice to the pan and stir, breaking up the rice with a wooden spoon, until well combined. Add the kecap manis and tamari. Stir until the rice is coated. Sprinkle with the stock powder. Pour in 250ml (1 cup) water and stir until combined. Transfer to the oven and bake for 10 minutes.
• Step 4Add the prawns to the rice mixture and stir until combined. Make 4 indents in the rice mixture. Crack an egg into each indent. Bake for 8-10 minutes or until the eggs are cooked and the edges of the rice are crisp.
• Step 5Top the rice bake with shallot, sambal oelek and extra kecap manis to serve.