Nasi Goreng- Fried Rice

Some of us might know Nasi Goreng as the Chinese king who built the great wall of china (to keep the rabbits out)  .. But in reality most of us know that it is a delicious dish of fried rice belonging to Indonesian and Malaysian cuisines. 🙂

You will need:

1.5 cups of rice – seasoned with salt and cooked- fully cooled (preferrably cooled for a few hours or cooked the night before)

1 medium chicken thigh or breast fillet- chopped into 1 cm pieces

half a large carrot- cubed (approx 3/4 cup)

frozen peas (approx 3/4 cup)

3 spring onions – sliced (greens and whites seperated)

one medium onion-finely chopped

1.5 tablespoon minced ginger

1 medium clove garlic – minced

2.5 tablespoons kecap manis (more or less to taste)

1 tablespoon shark brand chilli sauce (more or less to taste) – this amount gives a medium spicy rice

2 eggs – whisked

a few tablespoons of oil for stir-frying

1/4 teaspoon prawn paste (optional)

salt and pepper to taste

To make:

Stir fry chicken and onions for a few minutes, then add carrots, ginger and garlic. Stir fry until chicken picks up some colour and is almost cooked. Season with kecap manis, chilli sauce. prawn paste and salt and pepper.

You need to work on a medium to high heat. Keep stir frying until some caremelisation occurs. Do not burn the mix. You can add the white parts of the spring onions now.

Push the contents to a side of the pan and add the eggs. Cook well and break up with a wooden spatula and then incorporate it into the other ingredients.

Check for seasoning.

Add the cooked rice and stir fry on high heat until well combined and you hear the rice ”sizzle”. It needs to very lightly pick up some colour and crispiness. Add the green part of the spring onions in the last minute or as a garnish.

I like to eat mine with a fried or boiled egg.

Tips:

  • If your rice is hot, dont bother making fried rice. It will turn gluggy. If you are in a real rush and insist on making it, spread your rice in a flat tray and put in the fridge to cool quickly.
  • Dont be scared of using prawn paste, it adds a subtle flavour to the final fish that is not fishy at all.
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