Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Nasi Goreng
Fried rice
|
Serves |
4 |
|
Prep time |
20 minutes |
|
Cook time |
20 minutes |
A great way to use up rice from the previous evening, Nasi Goreng is perfect for cutting down on waste.
Ingredients
| For the sauce: | |
| 9 tbsps | fish sauce |
| 6 tbsps | kecap manis |
| 3 tbsps | chilli sauce |
| 3 tbsps | tomato puree |
| 1 tbsp | vinegar |
| 1 | garlic clove, crushed |
| 1 | red chilli, finely chopped |
| 1 thumb-sized piece | ginger, peeled and grated |
| For the rice: | |
| 350g | rice, pre-cooked and left until cold |
| 1 | shallot, sliced |
| 2 | garlic cloves, crushed |
| 1 | red chilli, finely chopped |
| 1 thumb-sized piece | ginger, peeled and grated |
| 1 | lemongrass stock, diced |
| 1 tsp | nutmeg |
| 80g | cherry tomatoes |
| 80g | green beans, ends removed and cut into thirds |
| 4 | eggs, 1 per person |
| Optional garnishes: | |
| ½ | cucumber, sliced |
| 3 | spring onions, sliced |
| Handful | fresh parsley, chopped |
Method
1. Combine all the sauce ingredients in a mixing bowl and leave to one side.
2. Place a large pan or wok over a medium heat and add the vegetable oil. Once hot, add the green beans, tomatoes and shallots then fry for approx. 5 minutes stirring throughout.
3. Next add the garlic, ginger, chilli, lemongrass and nutmeg. Cook for 2 minutes and reduce to a low heat if necessary to prevent burning.
4. Return to a medium heat and add the pre-cooked rice. Break up any clumps as you stir through.
5. Once the rice is hot, add the sauce and cook for 5 minutes stirring occasionally.
6. While you wait, place a non-stick frying pan over a medium heat on a separate hob and add a dash of vegetable oil. Fry as many eggs as there are people eating.
7. Portion up the rice on separate plates. Cover with a fried egg and garnishes of your choosing.
Chef’s tips
A beaten egg or two is often used to add extra protein. To do this, add the egg at the start before frying the green beans. Allow the egg to set for a moment then break it up with a spatula into bits. Traditionally shrimp paste is used but we have substituted it with fish sauce as this is easier to source.