Nasi Goreng

Nasi Goreng is something we usually associate with eating out. But there are some really good advantages to preparing it at home.

For one, a lot of the times the nasi gorengs we have at restaurants come with so few meat bits, and when you make it at home, you can make sure the rice to meat ratio is perfect, with a bit of rice, meat and veggies in every bite. Second, restaurant nasi gorengs can be overly salty and lack much depth in flavour. Making it at home means you can control the salt content as well as build up the flavours layer by layer.

Since nasi goreng is a largely rice based dish, it’s important that you use a good rice. We used Daawat Devaaya Basmati Rice, which we got from one of our partners S&O (Standard & Origin). It’s a long grain rice which is really aromatic and fluffy when cooked. The grains remain separate and firm when cooked too, making it ideal for fried rices.

We also have one important tip for preparing nasi goreng using this recipe, which is do the prep work first; slice, chop and measure out the ingredients before you get started since once you start cooking everything will move really quickly in this one.

Serves: 3

Ingredients:

• 2/3 cup uncooked Daawat Devaaya Basmati Rice                              
• 1 & 1/3 cup water                           
• 1 tsp. salt (divided)                        
• 2 ½ tbsp. vegetable oil (divided)
• 4 green chillis
• 1 ½ tbsp. minced garlic cloves (3 cloves)
• 1 small onion (¼ cup when diced)            
• 1 medium tomato           
• 1/3 cup chicken chopped into 1 cm cubes (60g) 
• 1/3 cup beef chopped into 1 cm cubes (60g)       
• 1/3 cup shrimp (50g)     
• 2 thinly sliced sausages (50g)     
• ½ tsp. lime juice
• 3/4 tsp. ground black pepper (divided)             
• 2 tbsp. dark soy sauce                   
• 2 tbsp. sugar                     
• 2 eggs                  
• ½ cup thinly sliced carrot                             
• ½ cup thinly sliced cabbage                                        
• 1 tbsp. oyster sauce                       
• ½ tsp. chicken stock cube            
• ¼ cup thinly sliced green onion

Instructions:

1. Wash the rice thoroughly and then drain.
2. Add the rice to a large pot along with water and ½ tsp. salt, and ½ tbsp oil. Cook on high heat for 7 minutes and then cover the pot with a lid, bring the heat down to medium low and cook for another 7 minutes. When cooked, transfer the rice to a bowl and keep it in the fridge while you prepare the other ingredients. This helps the grains to firm up and be separate, decreasing the chances of the rice being mushy when fried.
3. Roughly chop up 3 green chilis, 2 garlic cloves, onion and tomato, and add to your electric blender and blend until it becomes a paste. Set it aside.
4. Add the chicken, beef, shrimp and sausages to a bowl. Add ¼ salt, ½ pepper ½ tsp lime juice and mix well with the meat. Set it aside.
5. Add dark soy sauce and brown sugar to a pot. Cook on high heat while mixing for about 1 and half minutes or until its thick. Set it aside.
6. Heat 1 tbsp oil in a pan and add the chicken, beef, shrimp and sausages and stir fry on high heat for about 5 minutes and remove to a plate.
7. To the same pan add 1 tbsp. oil and 1 finely chopped garlic and fry for a minute and then add 2 eggs along with ¼ tsp salt, ¼ tsp pepper, then scramble the eggs.
8. Add in the stir-fried meat and the paste then cook for a minute while mixing.
9. Add the sliced carrots and cabbage, and stir fry for one and half minutes.
10. Add in 1 ½ tbsp. of the sweet soy sauce mixture from Step 5, oyster sauce, chicken stock cube (there’s no dissolving it in water) and mix well.
11. Then add rice, green onion, 1 green chili, and cook while mixing for about 2 minutes and that’s it.

Note: If you can’t find Daawat Devaaya Basmati Rice from a shop near you, contact 301 5533 or 301 5522.