Fusion Taste Team – Challenge 4

I’m really enjoying being part of the Fusion Taste Team and I hope you are enjoying following our culinary adventures over on Facebook!

I’ve fallen a little behind on my challenges (a house full of children + sunny half term holidays = a very neglected blog!) but here is my latest recipe for you. Or at least, my take on it anyway! As ever, these challenges are all about us having a play with the recipes so whilst they might not be completely authentic I have to say that to date – they have been absolutely delicious!

Indonesian Nasi Goreng

Ingredients

  • 4 tablespoons of WorldFoods Indonesian Nasi Goreng paste
  • 3 tablespoons cooking oil
  • 300g boneless skinless chicken thigh cut into strips
  • 150g prawns, shelled and de-veined
  • 300g cooked rice (preferably pre-cooked and left to cool or the lovely Mrs M has a great tip of cooking the rice then running under cold water to cool it super quickly)
  • 2 eggs (to make an omelette to garnish OR alternatively to be fried to garnish)                      
  • thinly sliced spring onion (to garnish)

This is such an easy recipe but oh my word it is such a tasty dish!

You can garnish this in lots of different ways and I was planning on doing mine with an omelette but just as I was about to get out my wok the lovely May Foong from over at WorldFoods suggested that I make her favourite of a fried egg instead so I took up the challenge and did it both ways! If you are going for the omelette option though, you need to make a simple two egg omelette first of all then shred and leave to one side for your garnish.

Heat the oil in your wok then add the paste and fry for a couple of minutes to release all of the lovely flavours and aromas (it smells heavenly!)

Add the chicken and cook thoroughly then the prawns.

Next stir in the cooled rice and cook in the wok until heated right through. (In the meantime, if you are going for the fried egg garnish option, you need to get them going in a separate pan!)

Now serve the fried rice with the sliced spring onions to garnish and the omelette or fried egg.

I absolutely loved this dish. It couldn’t have been easier to make and I can’t believe just how quick it was to put it all together. Like I said, I actually tried this with both garnishes and I have to say that the fried egg just had the edge for me – I think May was right 🙂

..with an omelette garnish

..and especially for May, with a fried egg garnish!

6 thoughts on “Fusion Taste Team – Challenge 4

  1. ali says:

    Scrummy yummy looking again. I love egg fried rice and after years of adding eggs to the rice learnt how to cook it properly with the egg cooked seperately. What a difference that makes. It is lunch time and you made me hungry again !!! 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s