I wanted to use up some ingredients in the fridge, freezer, and cupboard for lunch today. I came up with this nasi goreng inspired rice because I had some shrimp paste to use up, wanted something spicy, and had some leftover lamb from yesterdays supper. I love nasi goreng and although its not 100% authentic recipe, its definitely heavily inspired and packed with flavour. You can make it as spicy as you like by adding dried chilies, more sambal oelek sauce, or fresh chilies. I just used what I have.
Nasi Goreng Inspired Rice
- 1 onion chopped
- 1 cup of basmati rice cooked according to instructions
- 2 1/2 tablespoons bagoong paste
- 1 tablespoon minced garlic
- 1 tablespoon sambal oelek
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 1/2 cups frozen peas
- 1/2 tablespoon lemon juice
- 1 egg lightly beaten
- 4 green onions
- Chopped salted peanuts for garnish
- Bring 1 cup of bismati rice and 1 1/2 cups of chicken stock to a boil, stirring occasionally. Turn down heat to a simmer, cover, and cook for approximately 8 minutes. Pull off of heat and set aside until needed.
- Heat a tablespoon or so of avocado oil in a large frying pan and saute the onion until translucent.
- Add the garlic, bagoong paste, tomato paste and sambal oelek and saute for a minute or two.
- Add the water and simmer until it begins to thicken.
- Add the peas and let cook until it begins to simmer again.
- Add the lemon juice and stir to mix.
- Add the rice and stir to combine. Let fry, stirring occasionally, for a few minutes.
- Shove the rice to the side, clearing about 1/3 of the frying pan.
- Drizzle with a touch of oil and add the egg. As soon as the egg is cooked through, combine with the rice.
- Serve garnished with chopped peanuts and green onion.