Nasi Goreng translates as fried rice which is an Indonesian dish which probably originated from southern Chinese fried rice and developed from there.
There are many versions of this dish and I kind of feel like it really lends itself equally as a way to use up leftovers as it does to being a dish made meticulously from scratch with contrasting and harmonising flavours and textures.
Ingredients serves 2
- 1 Tsp Turmeric Powder
- ½ to 1 TspChilli powder to taste
- ½ Tsp Black Pepper Powder
- 600g Cooked and cooled basmati or long grain white rice
- 200g Cooked chicken shredded or chopped
- 200g Small peeled cooked prawns
- 4 Tbsp Dark Soy Sauce
- Sunflower Oil
- 2 Small Onions chopped in thin slices
- 2 Eggs
- 1 TBSP Garlic paste or puree
- 1 TBSP Ginger paste or puree
- Handful of green beans in 1 inch lengths, blanched
Method
Mix the spices, soy sauce, garlic and ginger puree with enough oil to make a thin paste.
Stir fry this in a hot pan to release the aromas.
Add the onions and four table spoons of oil and stir fry until the onion softens.
Add the chicken, beans and prawns and stir to coat with the spices for a couple of minutes then add the rice and combine well. Stir regularly but not constantly until the dish is piping hot. Lower the temperature and prepare to cook the eggs.
These can be whole fried eggs or as an omelette cut into strips. Plate the spiced rice mix and place the egg on top.
Garnish with any or all of the following: Thinly sliced mild chillies, Spring onions, tomato slices, cucumber slices and chopped peanuts.
Have extra soy sauce on the table if desired.
Gavin McArdell
