Carey says: “What to do when you have left over rice? Make a spicy Nasi Goreng of course. It’s basically a fried rice dish with Indonesian flavours. When splashing out, it’s delish with prawns but for a humble weeknight meal, I use chicken and broccoli. I like using brown rice as it helps me sleep better at night knowing it’s higher in fibre, but most importantly, because I enjoy the texture of it in this particular dish. My favourite part about nasi goreng is that you top it with fried egg. I find great pleasure in breaking the yolk and letting the silky yellow goodness run out onto the rice. Man oh man, do I LOVE this dish. Enjoy!”
Nasi Goreng with Chicken & Broccoli
2 large chicken breast fillets, thinly sliced on the diagonal
10 ml peanut or vegetable oil
4 spring onions, finely sliced
2 garlic cloves, crushed
15 ml grated ginger
10 m – 15 ml sambal oelek (chilli paste)
5 ml each of ground cumin and coriander
1 small broccoli, broken into florets and blanched
500 ml cooked brown rice (it must be cold if possible as it fries better)
30 ml fish sauce
30 ml soy sauce
A handful of fresh coriander, chopped
Cooking oil for shallow frying
Extra sliced spring onion
Heat the oil in a large wok or pan (I used AMC Cookware’s Gourmet Paella Pan) and fry the chicken until nicely browned.
Add the spring onions, garlic, ginger, sambal oelek and spices and fry until fragrant.
Add the broccoli and fry for a few seconds. Add the cold rice and fry until well combined and heated through. Add the sauces and coriander and heat through for a few more seconds.
Meanwhile, in a heavy based pan (I used AMC Cookware’s 24 cm Chef”s Pan) heat cooking oil (1 cm deep) over moderate heat, add 2 eggs at a time and cook until whites are set and yolks are soft. Repeat with remaining 2 eggs. Make sure the oil doesn’t get too hot.
Serve the nasi immediately topped with fried egg and garnish with sliced spring onion, chilli and some coriander.
P.S this fried rice is great for the lunch box too – if you have any leftovers.
I made a very similar nasi for Yuppiechef a while back, check it out here.
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant. She is an Ambassador for AMC Classic Cookware.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za