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