This recipe was inspired after a trip to Indonesia last summer. I fell in love with the different spice combinations used in Indonesian cooking and was surprised how easy the tastiest dishes are to make! This recipe for Nasi Goreng (Nasi = Rice, Goreng = Fried) has Balinese Peppercorns and Cardamom which I picked up in the spice market but you can use whichever variation you find in the supermarkets here.
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Nasi Goreng - Indonesian Stir Fried Rice
- 300 grams Easy cook long grain rice
- 500 grams Chicken fillets diced
- 600 grams Mixed stir fry vegetables
- 1 medium White onion chopped
- 1 tsp Fish sauce
- Soy sauce to taste
Indonesian Curry Paste, grind together:
- 3 Peppercorns
- 3 Cardamom pods
- 1 tsp Turmeric
- 1 tsp Sesame seeds
- 2 inch Ginger
- 3 Garlic cloves
- 2 Green chillies deseeded
- 1 Lemongrass outer stalk removed
- Wash rice, place in a pot with 1 tsp salt, 3 cups of boiling water and cook on medium heat till almost all water has evaporated. Turn heat to low and cover pot. Allow rice to steam for a further 10 minutes, adding a dash of extra boiling water if required.
- In a wok, heat oil and add chopped onion. Cook till onions are slightly golden. Add chicken to wok along with Indonesian curry paste and cook on medium heat for 10 minutes.
- Add mixed vegetables to wok and stir fry, followed by fish sauce and soy sauce to taste. Add rice to mixture and stir fry for 2-3 mins.
- Before plating up, fry eggs (preferably with runny yolk as it tastes much better!). If you don’t like fried eggs, you can always have it hard boiled or scrambled. Garnish with fresh coriander.