First off, we want to say a big thank you to those who follow our lovely blog on Facebook and Twitter. We really appreciate all the comments and support! The comments inspired the next few recipes that we will be sharing on our blog. As the temperatures continue to cool down (well, unless you’re in Los Angeles), we asked our readers what their favourite meals are in the autumn season. The theme was easy to pick out – simple, warm and comforting.

Claudia and I thought her Nasi Goreng was the perfect mix of all those elements which our followers love in a recipe. Hearty wild rice, warm curry flavour, and buttery chicken. What more could you want on a cool autumn evening….besides a blanket that is.

You will need:

2 cups long grain or wild rice medley (your preference really – we used wild rice medley)

1 lb frozen veggies

3 boneless chicken breasts

3 large onions

1/2 butter (yes, 1/2 cup!)

3 tbsp soy sauce

2 cups chicken broth

2 cups water

1.5 tsp curry powder

salt and pepper to taste

Cook rice in chicken broth and water

In the mean time, dice up your chicken breasts into cubes or strips.

Heat 1/4 cup of liquid gold (butter of course) in frying pan.

Add chicken and cook on medium-to-high heat.

Add your onions.

Add your salt and pepper to taste.

Cook well – you don’t want the final product to look like this picture above.

Pink is not a good colour when dealing with chicken.

While your chicken and rice are cooking, bring your frozen veggies to a boil and simmer for a few minutes until cooked.

Once chicken, rice and veggies are done, combine in a large heated pan (a wok works well for this) along with the remaining 1/4 cup of butter.

Seriously – there is a lot of butter in this recipe, but that’s what makes it so good and comforting. You can easily cut back on the liquid gold. I guarantee you it won’t taste as rich or like Claudia’s recipe. It will taste more like mine (i.e. less than perfect).

Add curry powder and soy sauce.

Stir to combine and heat through for a few more minutes.

And be sure to serve your India-inspired dish on your Ukrainian plate like any good person should.

Truly inspirational.

5 Comments on Nasi Goreng

  1. Monet
    September 29, 2010 at 12:04 AM (14 years ago)

    What a lovely, flavor-filled meal. I love all the vegetables in this dish…this would be perfect on a cool Fall evening. Thank you for sharing with me! I’m glad I stumbled upon your blog tonight!

    Reply
  2. RavieNomNoms
    September 29, 2010 at 9:23 AM (14 years ago)

    What a great dish, I love all the ingredients in this.

    Reply
  3. fooddreamer
    September 29, 2010 at 6:26 PM (14 years ago)

    Really looks great. Flavourful, but also comforting. Thanks for sharing!

    Reply
  4. Claudia's Cookbook
    October 5, 2010 at 7:59 PM (13 years ago)

    Thanks everybody! Glad you are enjoying the dish and the blog!

    Reply
  5. Teresa
    November 5, 2016 at 12:22 AM (7 years ago)

    This is super different from the Nasi Goreng I grew up with! We had Indonesian-inspired Dutch Nasi Goreng. You make it with sambal oelek spice paste traditionally, but we usually use curry, turmeric, and paprika. Use white basmati rice for the rice. The meat should be cubed ham, either leftover or from a really thick slice of the rectangular loaf from the deli section. Fry onions and garlic, then add the ham, mushrooms, and sweet bell peppers. In goes cooked rice, curry, paprika, salt, and black pepper. Meanwhile, you’re cooking the Kroepoek Groot in the deep fry basket to help cut the heat of the dish! This is basically those puffed up shrimp chips but done at home. You can find it at dutch import stores, and maybe German ones too. This is also my favourite part for obvious reasons.

    Technically, “Nasi Goreng” is Malay for “fried rice” so there’s no right or wrong way to eat it. Many people stir in an egg to the fried rice, and then like to eat it with peanuts or cashews and fried banana on top.

    Reply

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