Nasi Goreng, the first time I watched this dish being prepared was by a vendor on his boat on a river market. Like the culture of South East Asia, this dish is flavoursome, vibrant and colourful. May that’s why I keep going back to this dish time and again, especially as comfort food that I can quickly whip up for busy weekday dinners!
Nasi Goreng, literally meaning “fried rice” in Indonesian and Malay and has many different versions; needless to say, cooked rice is the key ingredient. I recently tried Tilda cooked Basmati rice for this flavourful dish and it was as easy as opening the packet to toss the rice in the wok. I found this basmati rice to be full of nutty flavour, which added to the taste. My recent quest for healthy food has made me seek out low GI options and this one is super-healthy. The long slender grain of Tilda Basmati makes a perfectly fluffy Nasi Goreng. Simply toss in your favourite vegetables or meat and make a complete gluten free meal for your busy weekday.
I will be sharing a couple of more recipes using Basmati Rice but I want to hear from you if you have used Basmati in some unique recipes other than curry accompaniments. I’d love to know why this recipe is so special to you, it may remind you of someone or someplace?
Feel free to write a comment or post on social media your ideas using #tildariceau
1 packet Tilda Cooked Basmati Rice
2 tablespoon Ketchup Manis (sweet soy sauce)
1 teaspoon Sambal Olek (chillies paste in vinegar)
¼ cup diced carrot
¼ cup sliced cabbage
1 brown onion chopped
2-3 cloves of minced garlic
½ inch of minced ginger
¼ cup of spring onion greens chopped
250 gms of chicken breast sliced
2 tablespoon vegetable oil
1 teaspoon fried onion
Salt to taste
In a wok heat half the vegetable oil on high heat and add chicken in batches to cook until golden brown. Remove the cooked chicken and keep aside.
Add rest of the oil and keeping the wok on high heat add ginger, garlic and onion. Cook while continuously tossing in the wok for half a minute. Add carrots and cook for 2-3 minutes.
Return the chicken to the wok along with the cabbage and toss for further1 minute.
Add the rice and toss again until all ingredients are combined.
Make a well in the centre and add sambal olek, ketchup manis, salt and toss with the rest of the ingredients in the wok making sure the rice remains unbroken.
Finally add the chopped spring onion, mix well and turn the heat off.
In a pan, heat small amount of vegetable oil and cook an egg sunny side up.
Serve the Nasi goreng garnished with fried onion and sunny side egg on top.
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