Living on my own I've figured out a new recipe (I do this thing where I invent cool new recipes or end up making something AWFUL), and after making it a second time and it still being awesome, I thought I'd write it up.
For the Dutchies, 'Nasi' has nothing to do with Nazis.
'Nasi goreng' is an Indonesian stir-fried rice dish. There are many variations on the ingredients, though in the Netherlands it typically has omelette, chicken, egg, ham and leeks. This is my version with the ingredients I like (I hate leeks), hence 'Nasi Goreng GoldenSilk'. If I've got ingredients that are Dutch and/or unfamiliar, I'll add a footnote or a link. Also, I don't really measure out seasonings so I've just approximated it. Add more or less to your liking.
This recipe is for about 3 to 4 people.
Ingredients
- 300 grams of white rice
- 300 grams of canned corn
- 300 grams of canned green peas
- 100 grams of bacon bits
- 2 chicken fillet breasts
- seasoning (below)
- 1 package of Conimex Nasi Kruidenmix **
Recipe
Boil the rice in plenty of water until grains are soft (but not cracking). Rinse and let it cool off.
Whilst the rice is cooking, slice the chicken breasts into small cubes. Add the following seasoning and marinate:
- 2 teaspoons of salt
- 3 tablespoons of yellow curry powder (kerrie djawa)
- 1 tablespoon of ground coriander (ketoembar)
- 1 teaspoon of ground ginger (djahe)
- 1 teaspoon of ground cumin (djintan)
- 2 tablespoons of sweet Indonesian soy sauce (ketjap manis) *
- 2 tablespoons of olive oil
Get the corn and peas out of the cans and pour into a sieve, and wash off the flavor of the canned fluid. Shake off as much fluid as possible and let it sit.
Fry the chicken pieces on high heat in a big wok or stir-fry pan until the outside is yellow with a little brown. Add the bacon bits and fry them until they become a little tough. Add the corn and peas and stirfry until you see the corn becoming soft.
Add the cooked, somewhat cooled-off rice and the nasi seasoning mix at the same time, and stir-fry on high heat until all the rice is brown. ***
Continue to stir-fry it for a minute or two longer on high heat. Tadaaa, you're done! Bon appétit!
Notes
* If you don't have ketjap, definitely do NOT use something like Japanese soy sauce. A comparable thick sweet soy sauce might do, though. Skip it if you're not sure.
** For people who hate those instant mixes (and want to do without monosodium glutamate), here are the ingredients of the mix: salt, lupine flour, flavorings, paprika, pepper, savoy cabbage, coriander, E621 (monosodium glutamate), carrot, garlic, turmeric, vegetable oil, black pepper, onion extract, shrimp paste, dextrose, soybean, wheat, E296 (malic acid), chili pepper extract, leek extract, maltodextrin. YUMMY!
*** The nasi seasoning mix states you need to add it *before* the rice, and specifies 400 grams of rice. I prefer to use it on 300 grams because it makes the nasi a bit spicier.
**** You can turn this recipe vegetarian by adding omelette and tofu instead of the bacon slices and chicken. You want the meat/protein part to be salty to offset the sweet corn and peas.
***** I make a big batch of this and then freeze two portions. You can reheat the portions by defrosting it in the microwave and then stir-frying it to full heat. Don't let cooked rice sit around too long, it's bacteria-prone.