Hey friends! This past week was a pretty busy one. Drew and I drove 8 hours to visit his close friend in North Carolina. We went kayaking and it was the most challenging thing I have ever done. 6 miles in rain and wind, much of it against a strong current coupled with beautiful views of a marshland . . . I alternated between being incandescently happy to be in such a pretty place and wildly frustrated that I was paddling as hard as I could and barely moving. I adopted Kimmy Schmidt’s philosophy when she turned the crank in the bunker – just do it for another 10 seconds. And another 10 seconds. And another 10 seconds. And so on. But really, it was all in all a fun experience.
Nasi Goreng is a simple Indonesian fried rice recipe – it’s like making takeout at home! I’m not an expert and I am not claiming to have the most authentic recipe, but it definitely tastes delicious! Indonesian fried rice differs from regular fried rice because it has some great spices like turmeric and cumin that give it layers of flavor. There are two great tricks to making restaurant-style fried rice at home: using sesame oil (so delicious) and using cold, leftover rice. Why cold rice? While the rice cools, the grains will firm up, which makes them easier to separate. It also decreases the likelihood of your fried rice becoming mushy! So here’s motivation to make a little extra rice next time you use your rice maker.
- • 1 tablespoon olive oil
- • 1 teaspoon sesame oil
- • 1 onion, diced
- • 2 cloves of garlic, minced
- • ¼ teaspoon ground ginger
- • ½ teaspoon turmeric
- • ½ teaspoon cumin
- • ⅛ - ¼ teaspoon crushed red pepper flakes
- • 2 chicken breasts or 4 chicken thighs, trimmed of fat and diced
- • 2 cups basmati rice, cooked and cooled
- • 2 eggs
- • 1 tablespoon soy sauce
- • 1 - 3 teaspoons sriracha
- • ¼ cup shredded carrot
- • ¼ cup shredded green cabbage
- • ½ cup peas
- • Garnishes: peanuts, lime wedges, sliced green onions, cilantro
- Heat the olive oil and sesame oil in a large skillet or wok over medium heat. When the oil is hot, add the onion and cook for 5 minutes. Add the garlic and cook for one minute more.
- Add the ground ginger, turmeric, cumin, and crushed red pepper flakes. Cook for one more minute, stirring often.
- Add the diced chicken and cook for 5-8 minutes, or until the chicken is fully cooked. Add the eggs to the pan with the chicken and scramble, stirring often, until cooked.
- Add the cooked rice and soy sauce to the skillet, using a spoon to break up the large chunks. Stir the rice so it is coated well with the spice mixture.
- Add the carrot, cabbage, and peas. Stir fry for 2-3 minutes until everything is heated through.
- Serve with peanuts, lime wedges, sliced green onions, and cilantro.
Adapted from Vikalinka and a recipe card I received from a friend at a bridal shower