Mock Chik'n and Prawn Nasi Goreng

Nasi Goreng is one of those simple recipes but is just so comforting and delicious.

You can make this using normal chicken or any meat you want but I had Vegan Chik’n and this texture combo worked so so well together. This rice dish is a popular dish from Indonesia and is a great way to use up any leftover Jasmine rice you might have lying around. The key is having the sweet soy sauce in for this rice dish.

Sweet Soy sauce can come in various brands. The Indonesian brand is called ABC Ketchap Manis but you can easily use Thai ones ( brands such has healthy boy) or my personal favourite is the Malaysian Ketchap Manis from a brand called Hahbals.

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What you will need:

Handful of prawns

2-3 cups of leftover cold Jasmine Rice

Vegan Chik’n or Chicken breast cut into large chunks

2 tbs of minced garlic

2 strands of Spring onion diced

1 1/2 tsp of dried shrimp paste ( I used Filipino bagoong) this is optional but does add a great umami and depth to the rice

Handful of green beans chopped

3-4 tbsp Ketchap Manis (Sweet Soy Sauce)

1 tsp White Pepper

Garnish: Sliced fresh red chilli, spring onion, coriander. Traditionally you eat Nasi Goreng with a fried egg on top and optional prawn crackers. I like a squeeze of lime on top too.

Method:

  1. In a pan get some oil hot and stir fry the garlic, spring onions and green beans.

  2. Add your chik’n or fresh chicken and stir fry for 5 minutes to get colour and get the flavour of the garlic.

  3. Break your leftover rice up in a container using a tiny bit of water if its a little dry. This breaks up the grain and makes the rice cook evenly and properly once we stir fry it altogether.

  4. Add your prawns, shrimp paste and white pepper to the mix. Sautee for 5 minutes to cook the shrimp paste off and get everything in the pan nicely coated altogether.

  5. Add your leftover rice and stir fry. Turn down the heat at this point so nothing burns. Add the Ketchap Manis and stir fry everything together. At this point you want to taste everything for seasoning. It should be perfectly balanced with salt from the shrimp paste/sweetness from the prawns and sweet soy but obviously taste and make it to your liking.

  6. If you are eating this with a fried egg and the garnishes then get your fried egg, prawn crackers etc to eat with your Nasi Goreng ready. Enjoy altogether with the fresh garnishes and this simple but tasty dinner will be a winner any day of the week!

Zosima Fulwell