When I travel I love to learn more about the cuisines of the places I visit and then incorporate these into my home cooking. I was lucky enough to recently visit Bali where my husband and I took a day of cookery lessons. When we got home we wanted to recreate some of the delicious meals we had tried and cooked in Bali so did a variation on the popular Indonesian fried rice, nasi goreng, but made it lower in fat and sugar than the original and increased the proportion of protein and vegetable to rice. We also replaced the basmati style rice with sushi rice, just because we like the slightly stickier texture and the way it binds the dish together and took a few shortcuts to make it more practical for mid-week cooking.
Sushi rice nasi goreng:
Time: 15 minutes on the day, 20 minutes prep ahead time (with the sauces)
dietary info: gluten free, can be made vegan if you use tofu instead of chicken and egg (see tip)
- 100g sushi rice, washed, cooked, rinsed and cooled (see tip below)
- 4 chicken thighs, skinned and diced or diced chicken breast
- 2-3 large (or 3-4 small) spring greens leaves, sliced
- 1 small leek, sliced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 egg
Nasi goreng sauce:
- 1 tbsp tomato puree
- 1 heaped tsp garlic powder
- 1 small onion, chopped
- ½ tsp chilli powder
- 3 tbsp soy sauce
- 3 tbsp white wine or rice vinegar
- 3 tbsp soy sauce
- ½ tsp chilli flakes
- 1 tsp garlic powder
- Scant ½ tsp sugar or sweetener such as stevia
- Juice of 1 lime
- Put all the ingredients for the nasi goreng sauce in a blender and blend to a smooth sauce.
- Combine all the ingredients for the dipping sauce together. To avoid lumps in the garlic powder, put it in the bowl first with the chilli and sugar/sweetener and gradually add the liquid ingredients, stirring constantly until smooth.
- Stirfry the chicken in a non-stick frying pan over a medium heat, adding a little water if it sticks for about 3 minutes, until it is starting to become opaque.
- Add the spring greens, leek, onion, garlic and nasi goreng sauce and stir together. Put a lid on the frying pan and cook for about 5 minutes until the vegetables have softened.
- Push the chicken, vegetables and most of the sauce to one side of the pan, break the egg into the pan and stir it, breaking up the yolk, until it is scrambled then mix it together with the chicken and vegetables.
- Mix in the rice and cook, stirring occasionally, for 3 minutes until well combined and all heated through.
- Serve with the dipping sauce to drizzle over (or some soy sauce) and some extra vegetables on the side if you like.
A few tips to prep ahead:
- The chicken can be diced and stored in a box in the fridge a few days ahead.
- The vegetables can all be washed, chopped and stored in a box or bag in the fridge a few days ahead.
- The rice can be cooked, rinsed and cooled and stored in the fridge a day or two ahead of time.
- The two sauces can be made and stored in airtight boxes in the fridge (probably for about a week ahead of cooking).
Some tasty little tips…
Cooking the rice
The rice can be cooked as per the packet instructions, then rinsed to get rid of a bit of the sticky starch, but if you have a microwave this can be used to cook the rice very easily:
- Rinse the rice to clean it then put it in a microwave safe bowl or box, with enough water to cover by about 5mm, and a plate underneath incase it boils over.
- Microwave on high for 5 minutes, then stir, add just enough water to cover and microwave again for 5 minutes.
- Taste the rice. It should be soft but retaining a slight “bite”. If it is then rinse off some of the excess starch, cool and store. If it still tastes undercooked then add enough water to just cover and microwave for another 2-5 minutes.
Make this dish vegan
Replace the chicken with chunks of firm tofu, tossed with a splash of soy sauce and baked at 160C fan on a baking tray for 10-15 minutes. Stir the tofu in when you add the rice rather than cooking it at the beginning like the chicken otherwise it will fall apart and get soggy rather than crispy.
Replace the egg with ~100g firm tofu, crumbled and mixed with 1-2 tbsp soy or almond milk and 1/2 tsp arrowroot.