Start a new tradition with this Turkey and Prawn Nasi Goreng! This spicy, flavour-packed dish is the perfect way to turn Christmas leftovers into a summer sensation. With bold Indonesian flavours and a touch of Aussie flair, it’s a quick, vibrant, and satisfying one-pan wonder that will have everyone coming back for seconds. Why not make it your new post-Christmas favourite this year?
Ingredients:
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 red chilli, finely chopped (optional)
- 1 onion, finely sliced
- 1 cup shredded leftover turkey
- 1 cup leftover prawns, peeled and deveined
- 3 cups cooked and cooled jasmine rice
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp shrimp paste (optional, for authentic flavour)
- 2 eggs, fried sunny-side up
- 1 cup bean sprouts
- 1 cucumber, sliced (to serve)
- 2 spring onions, sliced (for garnish)
- Lime wedges (to serve)
Method:
Heat the vegetable oil in a large wok over medium-high heat. Sauté garlic, chilli, and onion until fragrant and softened, about 2 minutes. Add the shredded turkey and prawns, stirring until heated through. Push the mixture to one side of the wok, then add the rice. Pour in the kecap manis, soy sauce, and shrimp paste (if using), stirring everything together to combine. Cook for 3–5 minutes, tossing constantly to coat the rice in the sauce. Add the bean sprouts and cook for an additional minute. Serve the nasi goreng hot, topped with a fried egg, cucumber slices, spring onions, and a wedge of lime for a fresh, zesty finish.