Traditionally, Nasi Goreng is made with leftover rice and is flavored with Soy-sauce, lime or tamarind, meat, fish or vegetables and topped with fried egg.
By Nandita Nataraj
- Long grained rice- 1 cup
- Sesame Oil- 2tbsp
- onion- 1 large, chopped fine
- Garlic- 2 cloves
- Kashmiri red chilis- 3, deseeded
- Ginger- 1" piece
- Fresh or frozen peas-1/4 cup
- Fresh or frozen corn kernels-1/4 cup
- Grated fresh coconut-2tbsp+2tbsp
- Light soya sauce-1-1/2 tbsp
- Sugar- 1 tsp
- Salt to taste
- Lemon juice- 2tsp
- Freshly ground Pepper powder to taste
- Chopped and toasted cashews, spring onions and chopped tomatoes
- Cook rice in 1-1/2 cup of water and set aside.
- Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
- Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
- Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
- Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
- Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.
Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.