Nasi Goreng is an Indonesian rice dish – a kind of chilli/curry flavoured fried rice. I don’t think mine would get 100% for authenticity, and it’s not really fried (so it could be classed as low fat), but I think its pretty tasty. It’s also a good way of using up left-overs.
I had the pork belly and the baby sweetcorn left over from the Pork Belly Noodle Soup. I also had the end of a packet of small cooked frozen prawns.
For 2 people (would probably stretch to 3, and you could just add more rice/vegetables to stretch it further):
- 150 g brown long grain rice
- 1 onion (chopped)
- 2 cloves of garlic (chopped)
- 1 piece if fresh ginger (about 2cm square – chopped)
- 1 chilli (chopped), or chilli flakes (exact quantity depends on taste, and the heat of the chilli)
- 1 heaped tsp curry powder (or more/less to taste)
- 1 egg (beaten with a few dashes of soy sauce)
- 1 large pepper (cored, deseeded and roughly chopped)
- about 12 baby sweetcorn (cut down the length and then cut into 2cm pieces), any other (non-starchy) vegetable will do
- left-over, previously roasted spicy SE-Asian style meat/poultry (or tofu), cut into small cubes or slices
- 80g frozen peas
- 80g frozen prawns (thawed)
- 2 tbsp soy sauce and a good slug of chilli sauce mixed with 70ml of water
- Chopped fresh coriander
Cook the brown rice as indicated on the packet, then drain and rinse.
Heat a frying pan with a little oil (if not non-stick, first ‘season’ the pan by smearing the inside of the base with oil and heating it until it smokes, leaving it cool for about five minutes – this will stop the omelette sticking). Add the beaten egg mixture and create a thin omelette (using a fork to draw the edges towards the middle, so that the surplus egg fills the space created, util all the egg solidifies). When the omelette is solid, turn it over using a palette knife (or toss it like a pancake) and briefly cook the other side. Turnout onto a plate and cut into small squares using a knife or pizza cutter.
Add a little oil to a wok. Heat, and when hot add the onion, garlic, ginger and the chilli. Stir fry for about 2 minutes and then mix in the curry powder and fry for another minute. Then add the pepper and the sweetcorn and stir fry for about 3 minutes. Then add the cooked meat/poultry and cook for another 2 minutes. Then add the rice, the peas and the prawns. Mix well and add the soy/chilli sauce and water. Bring to the boil and then simmer gently for about 3 minutes (ensuring that everything is pipping hot).
Taste, and if you think it needs more flavour or heat, add more soy or chilli sauce.
Serve with chopped coriander.