Rice is something that we always have at home, whether uncooked and stored in the pantry, or cooked and on the kitchen counter top or dining table. There’s usually a pot of steamed rice in the kitchen, waiting to be devoured at the next meal. But steamed rice can become a bit boring sometimes, so occasionally, we’d have something different, like Nasi Goreng.
Nasi Goreng is a very popular Indonesian dish. It is fried rice mixed with a bit of meat or veggies, so it can be a complete meal by itself, especially when seasoned perfectly. If you have cold cooked (not freshly cooked) rice in the house, that would be perfect for this dish, and if you have some bits of veggies in the fridge, you can prepare this dish for tonight’s dinner.
(Note: I’ve added a few substitution ideas, in case you do not have the fresh ingredients on hand, but have the preserved versions in your pantry.)
4 eggs, beaten lightly
1 brown onion, coarsely chopped
6 cloves garlic, crushed and chopped
25g ginger, finely chopped (or a generous dash of ground ginger)
2 long red chillies, chopped (or a dash of ground cayenne pepper, to taste)
200g chicken fillet, sliced 1 inch squares or short strips
1 chicken cube
A handful of oyster mushrooms (or 184g can of champignon pieces and stems)
1/2 green capsicum, chopped coarsely
1/2 red capsicum, chopped coarsely
200g fresh baby corns, chopped coarsely (canned version will also do)
4 cups (cold) steamed jasmine rice
2 cups bean sprouts
3 green onions, sliced thinly
3 tablespoons soy sauce (or adjust to taste)
2 tablespoons kecap manis (or adjust to taste)
In a wok, heat oil. Add egg to make a thin omelette. When cooked, remove omelette and let cool.
Saute brown onion, garlic, ginger and chilli. Add chicken and chicken cube, and stir fry until chicken is cooked. Add mushrooms, capsicums and corn and cook until tender.
Add rice, bean sprouts, green onion, soy sauce and kecap manis. Stir fry.
Cut omelette into strips. Add omelette strips to the mixture in the wok. Mix well. Remove from heat and serve hot.