Nasi Goreng

Nasi Goreng – Delicious Homemade Indonesian Fried Rice

Nasi Goreng-Indonesian Fried Rice

Let’s serve up this fragrant, delicious Indonesian fried rice, ‘Nasi Goreng’ which has almost everything you expect of a main meal in it; meat, seafood, rice and vegetables!  I used minimum amout of oil in this recipe; hence, it is qualified to be branded ‘healthy’ and it’s a bliss to enjoy delicious mouthfulls without feeling guilty!

Indonesian mothers used to serve this dish as breakfast by using the leftover, cold rice from the previous night’s dinner.  It’s indeed a very clever way to give the leftover rice a glorious, colourful and a scrumptiously flavourful finishing!  Other cultures in the same region soon started embracing this dish, they loved serving it as a main meal or make large potions at family gatherings.

Adding prawns to this dish proves to be a perfect culinary ingenuity, as seafood and rice go just so well together. Yet, the secret of the addictive delicious taste and the tempting colour stem from the chili paste (Recipe is given below).  The savoury taste of shrimp,  blended with the subtle sweetness of soy sauce and sugar with the right quantities of  chili flakes, ginger and garlic get a delicious twist that no other food enhancer could ever come closer.

You can make the chili paste in a larger quantity  in advance and store in the fridge for future use.  Also, by making the chicken and prawns as well as cooking the rice the previous day, could save a lot of time.

So, Let’s make it;

You will need the following Ingredients:

Basmati rice 2 & 1/4 cups
Chicken (cut into bite size pieces) 500 g
Large prawns 250 g
Carrots (cut into thin stripes) 1 cup
Leeks (thinly cut) 1 cup
Onion 1 large
Ginger and Garlic ( chopped)
Green chili 1 large
Sauces :
Chili sauce 4 tbsp
Soy sauce 3 tbsp
Ketchup 1 tbsp
Oyster sauce 1 tbsp (optional)
Chili paste 4 tbsp

 

1st Step –  Make the Chili paste

While experimenting on this great taste bud winner, I came across a method to minimize the amount of oil used in it    Instead of deep frying all the ingredients as everyone usually does,  I stir fried each one separately, using as less as a teaspoon of oil.

Surprisingly,  the taste was supreme, despite not being drenched in oil like many available brands in the shop shelves.  If you once make it at home, you will never buy any supermarket brands.  Loving the fresh and utterly flavourful homemade taste of this chili paste, I ended up making a full jar of it and stored in the fridge.  It will sit in the fridge fresh and aromatic for about a month if I am not tempted to add it to my various rice dishes.

You will need the following ingredients to make this:

  • 1 cup of shrimp
  • 1 cup of thinly chopped onions
  • 1 tsp of sugar
  • salt
  • 1 tbsp Soy sauce
  • 1 tbsp Ginger and garlic freshly chopped
  • 2 tbsp of chili flakes or crushed dried red chili

Make it:

  • In 1 tsp of oil fry the shrimps and keep aside
  • Add a drop or two oil into the same pan, fry onions and keep aside
  • Fry the chili flakes in another few drops of oil
  • Add ginger and garlic cut into thin pieces
  • Add soy sauce, sugar and salt
  • Crush all into a past using a hand blender
  • Check the taste and add salt or sugar a bit more if needed
  • Chili paste is ready!

2nd Step – Chicken and Prawns stir fry

 

Mix all the following ingredients and marinate Chicken and Prawns. Keep aside for 2 hours (Prepare  this on the previous day to save time)

  • Chili powder 1tsp
  • Curry powder 1 tsp
  • Ginger and garlic grated or paste 1 tbsp
  • Soy sauce 1 tbsp
  • Salt and Pepper powder
  • Turmeric 1/2 tsp
  • Lemon juice 1 tbsp

Stir fry the chicken and keep aside

 

Stir fry the prawns and keep aside

3rd Step – pREPARE eGGS

  • Scramble the 2 eggs with a little salt and pepper and keep aside

4th Step – pREPARE THE RICE

  • Wash the rice and leave in a bowl filled with cold water for 20 min
  • Drain water and fill with fresh water just above the rice
  • Add a few drops of oil, 4 cloves, a cinnamon stick, a few cardamoms and a few sprinkles of salt
  • Cook under medium flame until fluffy
  • Open the lid, add a 1tsp of butter and fluff up the rice
  • Keep aside to cool off completely

(Make this on the previous day and place in the fridge)

5th step – Let’s fry up all together

  • Slice the carrots, leeks and onions, slit a green chili, chop garlic and keep aside

  • In a large wok, add 2tbsp of olive oil and saute the onions along with garlic and green chili

  • Add the whites of leek and carrots.  Stir fry until soften

  • Add chicken, prawns and egg scrambled.  Toss a few times and push all to a side

  • In the middle of the wok add all sauces ; soy, chili, ketchup, oyster
  • Let the sauces boil a little while and add 3 tbsp heaps of Chili paste and a bit of salt
  • Rapidly mix under high flame for a short while

  • Toss the green part of leek to the well mixed meat, prawns and veggies

  • Add rice while rapidly mixing under high flame

  • A few minutes rapid tossing and mixing will bring all together
  • Adjust the taste at this point (Add more chili paste if you desire a fiery taste)

  • Make a perfect bullseye by dropping the egg to a little deep frying pan and cooking it under a very low flame
  • Repeat with the other eggs

  • Now scoop enough rice to fill a dome shaped cup, flatten tight and place a plate on the top
  • Turn upside down and release the cup gently
  • You will have a pretty dome of Nasi Goreng in the middle of the plate
  • Place a bullseye and serve hot

Nasi Goreng

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