Muhajir-style Spiced Rice with Vegetables

Ingredients

In this Muhajir-style adaptation, we have incorporated the unique spices and flavors of Muhajir cuisine, such as cumin, coriander, and turmeric, to enhance the taste profile of the dish. Additionally, we have added fried shallots for a delightful crunch and used a variety of mixed vegetables to add color and texture. We alse have the original recipe for Nasi goreng kampung, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• Salt, to taste Salt, to taste
• 4 shallots, thinly sliced and fried (for garnish) 4 shallots, thinly sliced and fried (for garnish)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the water to a boil. Add the rice and cook until tender, about 15-20 minutes. Drain and set aside.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
4. 4.
   Add the ground cumin, ground coriander, and ground turmeric to the skillet. Stir well to combine with the onion and garlic.
5. 5.
   Add the diced carrot, bell pepper, and frozen peas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. 6.
   Add the cooked rice to the skillet and stir to combine with the vegetables and spices.
7. 7.
   Drizzle the soy sauce and sweet soy sauce over the rice mixture. Stir well to evenly coat the rice.
8. 8.
   Season with salt to taste. Cook for an additional 2-3 minutes, stirring occasionally.
9. 9.
   Remove from heat and garnish with fried shallots and fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking to ensure fluffy and separate grains.
• Fried shallots — Slice the shallots thinly and fry them until golden brown for a crispy and flavorful garnish.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the dish.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make it a complete meal, serve with a side of fried eggs or grilled chicken.
• Leftovers can be refrigerated and enjoyed the next day, either reheated or as a cold rice salad.
• Experiment with different herbs and spices to create your own unique variation of Muhajir-style Spiced Rice with Vegetables.

Serving advice

Serve the Muhajir-style Spiced Rice with Vegetables hot as a main course. Garnish with fried shallots and fresh cilantro for added flavor and visual appeal.

Presentation advice

Present the Muhajir-style Spiced Rice with Vegetables in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle fried shallots and fresh cilantro on top for an enticing finishing touch.