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Spicy Nasi Goreng, made with SN2
Spicy Nasi Goreng — an ethnic fried rice given a turn with proper whole spices.
SPICE CURRY SPICE PACK [Spice Curry Spice Pack Symphony No.2 / SN2] makes this Spicy Nasi Goreng.
We took nasi goreng, the fried rice of Indonesia and Malaysia, and made it with ingredients easy to find in a Japanese kitchen and proper whole spices.
At home in Indonesia it is made with jasmine rice, but this recipe uses ordinary white rice so it is easy to cook in any household.
The savoury heat of nasi goreng mixes with the bright, seafood-friendly aroma of SN2. It makes for a very oriental plate, and the spoon does not stop.
One important point before you start.
When you make a spice curry you normally use the whole bag of whole spices and the whole bag of powder spices, but for this nasi goreng use half a bag (1/2) of each. Save the other half for the next time you make nasi goreng.
Heat is also part of nasi goreng at home in Indonesia. SN2 itself contains nothing hot, so add chilli or whatever you like to suit your taste.
Ingredients (serves 4)
- SN2 / starter spices (the bag of whole spices): half a bag
- SN2 / powder spices (the bag of ground spices): half a bag
- Cooked rice: 300g
- Peeled prawns: about 150g
- Minced chicken: about 100g
- Onion: 1/4
- Aonegi (green spring onion): about 2 tbsp
- Garlic: 2 cloves
- Salt: 1/2 tsp
- Nam pla (Thai fish sauce): 2 tsp
- Oyster sauce: 1.5 tsp
- Ketchup: 1 tsp
- Oil: 3 tbsp (use whichever oil you prefer; for this recipe we suggest white sesame oil)
Toppings (as you like)
- Lemon: to taste (use as you like if you want more acidity)
- Coriander
- Fried egg
Preparation
- Slice one clove of the garlic, and finely chop the other.
- Finely chop the onion
- If the peeled prawns still have their veins, remove them, rub them with salt and rinse under water.
- Slice the aonegi finely. It is cooked in with the other ingredients.
Method
- Pour 1 tbsp of oil into a pan, add the sliced garlic and fry it until golden and crisp, then set it aside on a plate.
- Pour 2 tbsp of oil into the same pan, add the starter spices (the bag of whole spices): half a bag, then set it over low heat.
-
Once the mustard seeds (the small black ones) start to pop, add the finely chopped garlic and “onion” and cook for about 60 seconds, stirring them through the spices.
- Keeping the heat low, add the minced chicken, peeled prawns, aonegi and salt: 1/2 tsp, and cook until the meat and prawns are done through and have changed colour.
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Add the powder spices: half a bag, nam pla: 2 tsp, oyster sauce: 1.5 tsp and ketchup: 1 tsp, and cook for a further 60 seconds.
-
Add the cooked rice: 300g, turn the heat to medium and cook, stirring, until the rice has taken on colour throughout.
- Finally adjust the salt, spoon it onto a plate and serve with the fried garlic slices you made at the start, along with lemon or whatever you like.
| Inspice spice curry spice sets contain none of the chilli, cayenne or red pepper that usually carries the heat, so add as much as you like to suit your taste. |
The Inspice used in this recipe
No measuring, and dispatched in one to two business days.
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Other recipes you can make with Spice Curry Spice Pack — Symphony No.2
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