4 tbsp vegetable oil

4 eggs

700g chilled, cooked jasmine rice, made from about 400g uncooked rice


For the paste

1 tsp dried shrimp paste

1-2 fresh red chilies, deseeded and coarsely chopped

1 tbsp palm sugar, thinly sliced (or 1 tbsp dark brown sugar)

To serve

1 ½ tbsp gluten free soy sauce mixed with 1 tbsp golden syrup

8 prawn crackers, fried (optional)

Cucumber, thickly sliced on the diagonal


Place the shrimp paste in the centre of a square of aluminium foil. Fold the foil to create a small parcel and use the heel of your hand to flatten the paste into a 5mm-thick disc. Using tongs, place the parcel directly on to a medium-low gas ring.

Toast for about 90 seconds, until the paste begins to smoke and release a burning, shrimpy smell. Turn the parcel over and toast for another 90 seconds, then turn the burner off. Let the parcel cool for a minute before unwrapping. The edges of the disc should be toasty and the centre should be golden with some black-brown patches. Scrape the paste into a bowl and let it cool for 30 seconds.

Add the paste,  chilies and palm sugar (or dark brown sugar if using) to a food processor. Pulse until you have a smooth paste (you can add up to 2 tbsp of water if necessary). Set aside.

Heat the vegetable oil in a nonstick frying pan over a medium heat. When the oil is hot, crack an egg into it and season with salt. When the white begins to turn brown and crispy around the edges, turn the egg over and saute until the yolk is set (about 1 minute). Transfer to a plate and set aside. Repeat with the remaining eggs. Leave the oil in the pan.

Turn the heat down a little, add the paste to the pan and fry for about 5 minutes, stirring often.

Using your fingers, add the cooked rice to the pan, breaking up any large clumps. Turn the heat to high and cook for about 5 minutes, stirring constantly, until every grain of rice is hot and coated in the oil and paste. Take care not to let the rice brown or scorch.

Add the sweetened soy sauce and stir well for 30 seconds. Add salt to taste.

Serve the rice in neat mounds topped with a fried egg, placing the prawn crackers (if using) and cucumbers alongside.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Javanese nasi goreng
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