Ingredients with Measurements:
- 2 cups of cooked rice
- 1/2 pound of lamb meat, diced
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sweet soy sauce
- 1 teaspoon of shrimp paste
- 1 teaspoon of chili paste
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 1/4 cup of scallions, chopped
- 1/4 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the lamb meat and cook until browned, about 5-7 minutes.
4. Add the soy sauce, sweet soy sauce, shrimp paste, chili paste, salt, and black pepper. Stir well to combine.
5. Add the cooked rice and stir-fry for 2-3 minutes until the rice is heated through and well coated with the sauce.
6. Push the rice to one side of the wok or skillet and add the beaten eggs to the other side. Scramble the eggs until cooked, then mix them into the rice.
7. Add the scallions and cilantro and stir-fry for another minute.
8. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 40g
Protein per serving: 20g
Substitutions for ingredients:
- Lamb meat can be substituted with beef, chicken, or shrimp.
- Shrimp paste can be substituted with fish sauce.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add vegetables such as carrots, peas, and bell peppers for a more colorful and nutritious dish.
- Use leftover cooked meat or vegetables instead of lamb meat.
- Make it vegetarian by omitting the meat and adding more vegetables or tofu.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is hot before adding the oil and ingredients.
- Stir-fry quickly and constantly to prevent the rice from sticking to the pan.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate, garnished with extra scallions and cilantro.
Garnishes:
Extra scallions and cilantro, lime wedges
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables, stir-fried vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, continue stir-frying until the excess moisture evaporates.
- If the rice is too sticky, use a fork to break up any clumps.
Food safety advice:
- Make sure the lamb meat is fully cooked before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Nasi goreng is a popular Indonesian fried rice dish that has spread throughout Southeast Asia, including Malaysia. Kambing means "goat" or "lamb" in Malay, and this version of nasi goreng features diced lamb meat.
Flavor profiles:
Savory, slightly sweet, spicy, and aromatic
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Malaysian