You can whip up a delicious Nasi Goreng quite quickly. With just a few simple steps, a little vegetables, some chicken, and some rice are turned into something very special.
Photo by Janine, meinhaushalt.at
Also read: Recipe of the Month – Fiery Rice Pan
First, put the rice on to cook. Basmati rice would be best. If none is available, regular bagged rice will also do. Simply prepare it according to the package instructions.
In the meantime, wash the chicken, pat it dry, cut it into small pieces, and sear it in a little oil. While the meat is sizzling, wash the spring onions and cut them into rings. If you can get fresh mung beans and bamboo, clean these as well and cut the bamboo into thin strips. Alternatively, take the Asian vegetables from the jar and let them drain thoroughly.
Once the chicken is cooked, remove it from the pan and now sauté the spring onions, mung beans and bamboo. Add a little oil again if needed. Next, add the frozen peas and carrots. After about 5 minutes of cooking time, add the meat and the rice. Don’t forget: mix everything together thoroughly. Season with salt, pepper and curry and finally deglaze with a good splash of soy sauce. The addition of curry and soy sauce gives the dish the typical yellow-orange color that is intended. So if you like curry, don’t be stingy with the seasoning here.
Small tip: if you still have turmeric in your spice collection, you can add a small pinch here as well. That makes the Nasi Goreng more flavorful and gives the dish a tasty note.
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