As this is the third recipe for Nasi Goreng that appears on my blog, clearly I enjoy making and eating it. I picked this recipe up off the BBC Good Food website to make alongside the prawn cakes I served up a few weeks ago. I'm not sure why I didn't just use my original recipe because I didn't like this one as much. That's not to say there was anything wrong with it, it was very pleasant indeed but different and nobody likes change do they?
Anyhow, in the interests of sharing and because everybody's tastes are different I thought I'd blog the recipe anyhow. So here it is! This amount serves 2-3 people as a side.
olive oil for frying
2 eggs, beaten
2 red chillies, deseeded and shredded
4 shallots, finely sliced
1 garlic clove, minced
1 large carrot, peeled and julienned
150g chestnut mushrooms, sliced
125g cooked basmati rice. (If using ready-cooked, you need 250g)
2 tsp brown sugar
1 tbsp soy sauce (although I used more taste)
2 tbsp chilli sauce
1/4 cucumber, cut into skinny batons
Heat 1 tbsp of oil in a wok and pour in half of the beaten egg to make a thin omelette. When cooked, slide out and put to one side. Repeat with the remainder of the beaten egg. Roll both omelettes up and slice into ribbons.
Heat another tbsp of oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 mins. Add the cooked rice and cook for another 2 mins.
Mix the brown sugar with the soy and chilli sauce until it is dissolved. Stir through the rice.
Pile onto a serving fish and top with the omelette ribbons, sliced cucumber and remaining chilli. Drizzle with sesame oil.
Two things to note; firstly if you are using ready-cooked rice, use a 250g packet. Secondly, I think I added way more soy sauce so check the taste and add more if you feel it needs it.
love & kissesMrs M x