Nasi Goreng, aussie adaption

Nasi Goreng, fried rice, is Mr.’s favourite food in the whole world. His favourite place to get it is Singapore, not Malaysia, but I promised to make it during Malaysia week after he mentioned he was tired of unfamiliar food.

I make fried rice a lot and usually use it as an opportunity to use up whatever is in the fridge. This was no exception, and the result was an odd combination of Aussie vegies and the flavouring Mr likes from Beauty World (a shopping centre and food market in Singapore). I’m still not on top of this flavour, not quite reproducing it, but I’m getting close.

When we saw it we had a bit of a giggle, because it looked so much like the fried rice from Chinese Take-way places we had growing up in regional Vic and NSW: plain with tiny bits of frozen peas and carrots.

So, not exactly an authentic Malaysian meal, but still good food 🙂

Hngry people = Wok Photo: Fried Rice

Keira’s Mr’s Fried Rice

  • Cooked Rice
  • Garlic powder
  • Soy sauce
  • Tofu or tempeh
  • Fridge dregs, diced (carrots, peas, celery, onion, greens, whatever you have)
  • Tomatoes, cut into wedges
  • Chinese 5 spice
  • Vegan chicken stock (or some MSG would work, but we don’t eat it)
  • Lots of peanut oil
  • a little bit of sesame oil

This is easy. Cook the rice and, unless you are using left overs, let it dry out a bit in a sieve. In a big wok, fry the tempeh or tofu in a little bit of oil and soy sauce. Add the vegies and cook until tender. Add a lot of oil, then throw in the rice. Sprinkle chicken stock powder, garlic powder, soy sauce, five spice and sesame oil on top. Mix thoroughly until rice is warm enough to eat. Add tomatoes at the very end (we do this on a plate becase they tend to un-season the wok), and eat. Easy 🙂


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