After work kitchen
Culinary trip to Indonesia: Blitz recipe for nasi goreng in just 30 minutes
Nasi Goreng is a classic of Indonesian cuisine. Here the food is eaten in the morning, at noon and/or in the evening.
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Would you like to enjoy yourself, but don’t have the time for a lot of effort? Then this Nasi Goreng recipe is perfect for you. Prepared in just 30 minutes, the specialty is absolutely suitable after work – and tastes outstanding.
Finally closing time! Spending a lot of time in the kitchen to prepare complex dishes – most people don’t want to do that. But varied, aromatic dishes with fancy names don’t always have to be complicated. Like this flash recipe for a spicy nasi goreng.
With lots of fresh vegetables, juicy meat and plenty of taste, the rice dish brings variety to the dining table – and at least lets you mentally travel to the distant world of Indonesia. Prepared in just 30 minutes, the delicious recipe is also absolutely suitable for after work and is ideal for long, strenuous working days.
Holiday on the plate
Nasi Goreng is incredibly versatile. Since the dish is traditionally prepared from leftovers from the day before, there are almost no limits to your choice of ingredients. Everything that can be found in the fridge goes into the wok: whether spring onions, carrots and/or peppers, there is almost nothing that doesn’t go well. Add chicken, beef or seafood.
Eggs are also part of the original recipe of the rice dish. They are either added directly to the pan or served as a fried egg on top of the finished dish. The spices ensure the typical taste: soy sauce, sambal oelek and chutneys, as well as curries, chili and lots of garlic are a must and give Nasi Goreng its unique aroma. Sprouts, seedlings and dried mushrooms are also recommended for that authentic Asian feeling.
By the way: The name “Nasi Goreng” is not quite as spectacular as it might sound to European ears. “Nasi” means “rice” and “goreng” is the Indonesian word for “fried” – fried rice. But because “Nasi Goreng” just sounds so much nicer and more exotic, we’ll stick with it.
Blitz recipe for Nasi Goreng
Ingredients for four servings
- 300 g basmati rice (dry weight)
- 500ml vegetable broth
- 350 g chicken breast fillet
- 2 carrots
- 1 bunch of spring onions
- 1 handful of mushrooms
- 1 chili pepper, green
- 1 pepper
- 1 small white onion
- 3 garlic cloves, pressed
- 100g frozen peas
- 3 tbsp sesame oil
- Salt pepper
In addition:
- 2 eggs
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp Sambal Oelek
- 1 tbsp curry powder
- 1/2 tsp ginger, ground
- Optional: 1 tbsp yeast flakes
preparation
- Place the basmati rice in a colander and wash several times with cold water until the water runs clear.
- Put the vegetable broth in a saucepan, add the rice and let it soak for 10 minutes. Then bring to the boil on the highest level and simmer for 15 minutes with the lid closed until the water is completely absorbed.
- Meanwhile, wash the chicken breasts in cold water, pat dry and cut into bite-sized pieces. Let peas thaw.
- Peel carrots and cut into fine strips. Wash the spring onions, dry and cut into rings. Wash, dry and finely slice the mushrooms. Wash, deseed and cut the peppers into bite-sized pieces. Wash the chili pepper, dry it, cut it open lengthwise, deseed it and cut it into fine rings. Peel garlic and onion. Finely chop the onion, press the garlic.
- Heat the wok, add 1 tbsp sesame oil and sauté the onion pieces and chili pepper rings. Then add the garlic and spring onions, fry briefly and push everything to the edges of the wok.
- yield oil. Fry the chicken breast for about 3 to 4 minutes, season with salt and pepper and remove from the wok.
- yield oil. Sweat the remaining vegetables in it for about 3 minutes. Then mix with the garlic, onions, spring onions and chili and remove.
- Finally, fry the cooked rice in the stock for 2 minutes.
- Crack the eggs into a bowl, whisk with the soy sauce, sambal oelek, curry powder and ginger powder. Add the mixture to the rice and sauté for two minutes. Stir constantly so that the egg mixture is evenly distributed.
- Return the vegetables and chicken breast to the pan. Mix well. Season with yeast flakes and salt and pepper if necessary and serve hot immediately.