Arabian Spiced Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng is typically made with soy sauce and shrimp paste, our Arabian adaptation replaces these ingredients with a blend of aromatic spices such as saffron, cumin, and cardamom. This gives the dish a unique Arabian flair, infusing it with rich and fragrant flavors. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked basmati rice 2 cups (400g) cooked basmati rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 2 eggs, beaten 2 eggs, beaten
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground cumin, ground coriander, and ground cardamom to the pan. Stir well to combine the spices with the onions and garlic.
3. 3.
   Add the cooked basmati rice to the pan and mix it with the spices. Cook for a few minutes, stirring occasionally.
4. 4.
   Pour the saffron water over the rice and mix well to distribute the vibrant color and aroma.
5. 5.
   Add the mixed vegetables and cooked chicken to the pan. Stir-fry for a few minutes until the vegetables are tender.
6. 6.
   Push the rice mixture to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the rice.
7. 7.
   Season the Arabian Nasi Goreng with salt to taste. Stir well to ensure all the flavors are evenly distributed.
8. 8.
   Remove the pan from heat and garnish the dish with fresh cilantro.
9. 9.
   Serve the Arabian Spiced Nasi Goreng hot and enjoy the fusion of Arabian and Indonesian flavors.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes to release their vibrant color and aroma.
• Mixed vegetables — Use a combination of your favorite vegetables to add color and texture to the dish.
• Cooked chicken — Leftover roasted or grilled chicken works well in this recipe. Shred the chicken into small pieces for easy incorporation into the dish.
• Fresh cilantro — Chop the cilantro just before serving to preserve its vibrant flavor and aroma.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the Arabian Nasi Goreng just before serving.
• Customize the dish by adding your favorite Arabian spices such as turmeric or cinnamon.
• To make it spicier, sprinkle some chili flakes or drizzle hot sauce over the dish.
• Experiment with different protein options like lamb, beef, or shrimp to create your own Arabian twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Arabian Spiced Nasi Goreng as a main course, accompanied by a fresh salad or yogurt on the side. It can also be enjoyed with Arabic bread or pita bread for a complete Arabian dining experience.

Presentation advice

Garnish the dish with a sprinkle of saffron threads and a few fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant Arabian-inspired serving dish to enhance the visual appeal.