While nasi goreng/ fried rice is a quick fix meal, various ingredients can be used for various types of spicy and non-spicy fried rice (kampung fried rice, belacan fried rice, Chinese fried rice, anchovies fried rice and nasi goreng ikan bilis). Really up to you, the start should be with what's in the fridge and pantry instead of buying more ingredients and to save money by using up near expiry ingredients. This fried rice is a Thai version - made with tom yam paste and fish sauce, a must for Thai dishes and these days they easily available almost anywhere. Indeed the profound and captivating tastes, also, scented with kaffir lime leaves and for the heat, red chillies.
3 cups cooked white rice
1 tbsp tom yam paste
300g minced chicken
4 shallots - sliced
4-5 kaffir lime leaves - shredded
15 French beans - sliced thinly
1 1/2 tbsp fish sauce
Red/birds eye chilies as needed - sliced thinly
Spring onions as needed - sliced thinly for garnishing
3 tbsp oil
Salt for taste (use sparingly as fish sauce is also salty)
When oil is heated, add minced chicken and shallots.
Cook and fry while breaking the minced chicken into smaller pieces.
Add tom yam paste and continue to fry for another 2-3 mins.
Put in all of the other ingredients.
Quickly stir to combine and coat rice with the ingredients before removing from heat.
Garnish with spring onions before serving.
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