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Nasi Goreng (Fried Rice)

03 Jan

A couple of years ago, I spent a month in Asia Pacific visiting my sister, and spent the month experiencing all the different cultural norms for that area. I ate a lot of “street food” and never got sick! I loved sate, lonton, whistlecakes, and especially this…nasi goreng. It’s the simplest meal but so tasty and GREAT for getting rid of leftovers. This is one of those infinitely customizable recipes…use whatever you prefer to eat!

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Nasi Goreng

3 c. cooked rice, day old (any kind)

In a large frying pan/wok, heat some oil and then saute

1+ minced garlic clove

1/2 inch minced fresh ginger

1/2 c. minced onions (whichever you prefer- yellow, green, white)

Add the veggies that need a longer cooking time to saute for a few minutes

1/2 c carrots, diced

3/4 c broccoli florets

You can add a cup or more of coleslaw mix or just shredded cabbage if you’d like…also delicious.

Add other veggies as desired: 1/2 c. mushrooms, peas (shelled or in pods), bell peppers…

If you have leftover mixed veggies, throw them in!

While the veggies are sauteing, add

2 tsp fish sauce (can be left out for vegan)

1 tbsp red chili paste or Sriracha

1/2 tsp sesame oil

2 Tbsp gluten-free soy sauce (coconut aminos, etc)

Keep it meatless or add

a handful of shrimp

or 2 diced chicken breasts (or leftover chicken)

or leftover pork or steak, cut up

or leftover bacon, diced

or a combination of any of these if you’re a carnivore

Once the meat is cooked, push the mixture to the side and pour in 1 egg, beaten. Egg can be left out if vegan. It’s just a nice little extra flavor- not necessary for a genuine flavor profile.

Let cook until just set and then add the rice and stir it all together, warming the rice as the flavors all blend.

Turn off heat, stir in 1 handful cilantro and let it wilt a bit. Squeeze lime juice over it all.

**Optional: serve with bean sprouts and sliced cucumber on top**

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Posted by on January 3, 2014 in Entree, Side Dish

 

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