Ever find that you have left over rice sitting in your fridge? We have sourced the perfect recipe to help solve that, or you can cook rice the day before in preparation for a quiet night in. Former Masterchef contestant and host of Channel 10’s Love to Share, Adam Harvie shares his nasi goreng recipe with RESCU.
Nasi Goreng Recipe
125 g (41/2 oz) rice
125 ml (4 fl oz) chicken stock
3 tablespoons light soy sauce
25 g (1 oz) ginger, finely chopped
2 garlic cloves, crushed
1 red chilli, finely sliced
½ teaspoons shrimp paste
½ teaspoons palm sugar
vegetable oil, for cooking
2 tablespoons chilli sambal (optional)
1 bunch choy sum, finely chopped
1 spring onion (scallion) stalk, finely chopped
1 tablespoon kecap manis
4 tablespoons fried shallots
¼ bunch coriander (cilantro), roughly chopped
2 Lebanese (short) cucumbers, sliced lengthways, to garnish
Place the rice in a rice cooker and cover with chicken stock and light soy sauce. Cook as per instructions until done. Alternatively, place the rice in a saucepan, add the light soy sauce and cover with double the amount of chicken stock listed, then bring to boil. Reduce the heat to a simmer and cook until the stock is absorbed and rice is tender yet firm (about 10-15 minutes).
Leave for 10 minutes, then remove the rice and spread over a baking tray. Place in the fridge to cool overnight. The next day, remove the rice from the fridge and break up any clumps.
Place the ginger, garlic, chilli, shrimp paste and palm sugar into a mortar and pound into a paste with a pestle (If you don’t own one just mix together well in a bowl).
Heat the vegetable oil in a frying pan over medium heat. When hot, crack in the eggs.
When fried, flip over carefully and fry the other side, ensuring the yolks are cooked through and the egg is well done. Transfer the eggs to a plate and cover with foil.
Heat the vegetable oil in a wok over medium heat. When hot, add the ginger, garlic and chilli mixture and cook until fragrant. Add the chilli sambal (if using) and stir for a further 30 seconds. Add the choy sum and cook until wilted.
Add the rice, spring onion and kecap manis and continue to move the rice in the wok until the choy sum is well distributed and the kecap manis and the ginger, garlic and chilli mixture coats the rice.
Divide the rice between four bowls, top with a fried egg, a crumble of fried shallots and garnish with coriander and cucumber slices
A House Husband’s Guide, New Holland Publishers RRP $35.00 available on all good bookstores or online.