Nasi Goreng is a traditional Indonesian dish of fried rice, seasoned with spices and usually includes vegetables, prawns and chicken. An authentic Nasi Goreng also has eggy omelette ribbons strewn over the top. I made mine with chicken, because I just wasn't in the mood for prawns that day - and adapted the recipe to make a dish for one. The thing about the Worldfood sauces that I've tried so far (including this one) is that because each jar comes with a few meals' worth of sauce or paste, you can just scoop out enough for one without any fuss, leaving some for another day!
I've made a little step by step video below and you'll see how easy it all really is. And I made mine with a video camera in one hand.
Nasi Goreng with Chicken
(serves one, generously)
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 2 tablespoons Worldfoods Nasi Goreng paste
- 1 boneless and skinless chicken thigh, shredded thinly
- couple of handfuls cooked rice
- 1 spring onion, chopped (including the green bits)
- 1 small mild chilli, de-seeded and sliced finely
- Bring a pan of slightly salted water to the boil and cook the rice. Drain, rinse under a cold tap and leave to one side. (You can cook the rice the day before if you wish but remember to keep it refrigerated).
- Heat about 1 tablespoon of oil in a wok and make an omelette with the beaten egg. Flip over, cook the other side and tip out onto a chopping board set to one side.
- Heat another tablespoon of the oil in the wok and spoon in two tablespoons of the Nasi Goreng paste. Stir on a medium heat until it becomes fragrant (about 1 minute).
- Tip in the shredded raw chicken and stir fry in the paste until the chicken is cooked.
- Add the cooked rice and stir fry until the rice is heated through and coated in the reddish paste.
- Transfer to a bowl, before scattering with the omelette, spring onions and chopped chilli.
The dish was spicy - not really 'hot' but it had a definite chilli tingle to it. It also tasted more aromatic than the other sauces and pastes I've tried so far - almost similar to Chinese food. The shredded egg omelette gave the finished dish sweetness and cooled the heat of the spicy rice. The chicken - because it was thigh meat and cooked quickly - was still very juicy and succulent. And the spring onion and red chilli gave it crunch and colour. It's a good job I have some of this paste left, because I plan to make more of this. I think this is my favourite of the Worldfoods sauces I've tried so far. I also think it would be good with cooked noodles stir-fried into it instead of rice. When I've tried it I'll report back!