I am pretty certain that this is not an authentic Nasi recipe, seeing as I am a Canadian and not Indonesian (where the dish originates from) but it sure is a tasty version of the dish! Of course, it is also 100% easy, or it wouldn’t be here!
2 TBSP Cooking Oil
5 Cloves Garlic minced
1 Large Onion, chopped
2 Large Carrots, Shredded
2 Chicken Breasts, cut into large chunks
1 Packet Dry Bouillon Mix (I use Chicken Oxo)
1/2 Cup Water
1 TBSP Curry Powder
1-2 Cups Cooked White Rice
In a non-stick skillet, over medium-high heat, saute the garlic, onions, shredded carrots and chicken breast in oil to lightly brown. Add water. Once cooked/steamed through, add 1 TBSP Curry Powder and blend well. Add cooked rice, and mix well to coat evenly. Serve piping hot with mixed greens or veggies.
Tips: You might like to add in fried egg, tofu, prawns, green onions, soya sauce..etc. Play around with it! It can only get better the more stuff you add in!
This is a delicious recipe! I highly recommend it. 🙂
This is definitely super easy! I have another alternative, however, that is again, super easy. I grew up eating Nasi Goreng, as my mother was born in Indonesia (she was Dutch) and she always used as I do now, packages of dried herb and spice mix from Conimex, called Nasi Goreng Spice Mix. Okay, this is what I do: I mix the spice mix package (you don’t have to add anything else if you don’t want to) with 2 cups rice and 4 cups water and a 1/2 tsp salt, microwave on your ‘rice’ setting, and basically forget about it until it’s service time. In a large dutch over on the stove, sautÃ© until browned and golden, 2 onions & 2-4 cloves garlic. Add 2 cubed chicken breasts (seasoned with salt & pepper) and stir fry until done. At this point I add 2 – 3 cups frozen Asian style frozen veggies… you know the kind with the mini corn, bamboo shoots and water chesnuts… I stir fry these with the chicken/onion mixture in the pot until they are no longer frozen and have taken on a tender crisp texture. This is now ready for the finished rice from the microwave… mix together and voila!!! Nasi Goreng
This is a fabulous dinner, I use bacon or cut up pork loin or chop instead of chicken tastes awesome as well, just depends what type of meat you like to eat 🙂
It is good! Glad you like to play around with this easy recipe Erica!!
I’m Indonesian but been living is Canada half of my life, so nasi goreng (fried rice) is almost everyday meal my Husband like.
This is original recipe that my mom always made.
1 red chilli (seeded)
1/2 teaspoon toasted belacan/ shrimps paste
1/2 teaspoon brown sugar
1/2 tablespoon sweet soy sauce/ soy sauce (you could find it at Asian store)
8 oz/ 2 large plate steam rice
1 fried egg (well done)
2 tablespoons oil
Add cup of cooked cube chicken/ shrimps or beef if you like
In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavouring paste into a small saucer.
Heat up a wok and add oil. Add the flavouring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavouring paste. Add sweet soy sauce and brown sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg, ice berg lettuce and serve while it warm.