Nasi Goreng Jedi
Asian, Jedi recipe
Prep 30 min∙ Cook 15 min∙ Makes 4 servings∙ Difficulty Medium∙ Source Youtube and self
1 cup rice
4 big slices cooked ham
2 tbsp peanut oil
1 tsp sesame oil
3 cloves garlic chopped
1 small onion chopped
1/3 cup carrot chopped
3 cups bean sprouts (taugé)
4 stalks bok choy
6 shiitake mushrooms
5 stalks spring onions chopped
2 tsp sambal oelek (chili paste)
¼ tsp Thai shrimp paste
1 tbsp light Thai/Chinese Soy sauce
1 tsp Kecap Manis (sweet soy sauce) or dark Thai Soy sauce
1 tsp Thai fish
1 tsp kosher salt
1/4 tsp turmeric powder
1/2 tsp ground black pepper
- The day before serving the meal, wash & rinse one cup of rice until the water is mostly clear. Drain very well before continuing.
If your rice says to use 2 cups of water with 1 cup of rice then use 1-3/4 cup of water instead so the rice doesn't get too soft. Bring to a slow boil and cook until all water is absorbed. Check that there are no hard pieces in the grains. Then take off the heat, cover with lid and let stand 10 minutes. Take lid off and transfer to a food storage
container and let cool without the lid. Then close and store in refrigerator
- Next day, prepare the shiitake mushrooms. If dried, put them in a glass Pyrex measuring cup, add boiling water and put a sieve on top to keep the mushrooms submerged. After 30 minutes, take the mushrooms out, squeeze excess moisture out, cut all of the stems out (dispose the stems), then slice them and put in a bowl.
If the mushrooms are fresh then just remove and dispose the stems, slice the mushrooms and put in a bowl.
- Chop the garlic, onion and carrot and put in a separate bowl.
- Buy or grow your own bean sprouts, wash them and use a lettuce centrifuge to dry them. Wash and chop the bok choy and keep them with the bean sprouts.
- Mix both soy sauces, fish
sauce, sambal and shrimp paste in a small glass bowl (it stains if spilled)
- Mix the salt
, turmeric and pepper in another small bowl.
- Crack the eggs in yet another bowl. Don't whisk them.
- Cut the ham slices in 1/2" squares.
Now we're ready to cook. Put a wok on high heat and add 1 tbsp of oil and ½ tsp of sesame oil. When the oil is hot, add the garlic, onions and carrot. Stir fry for a 2 minutes, then add the bean sprouts and bok choy. Stir fry for 3 minutes, then add the mushrooms. Stir fry for another couple minutes, then turn the heat low and transfer to a bowl.
With the wok back on the stove, turn the heat high again and add the other tbsp of oil and ½ tsp of sesame oil. When the oil is hot, add the ham and stir fry for 2 minutes. Move the ham to one side of the wok so that the oil drains back to the bottom. You need a good amount of oil, add some if needed, then add the eggs to the hot oil. Chop the yolks so they break and stir and scrape a bit. Get the cold rice and put over the still wet eggs and ham. Push the rice down, which makes it break up. Stir fry, making sure all the rice breaks up and everything mixes well. Keep stir frying for 5 minutes or until the rice turns a light golden color. Add the soy sauces and sambal as well as the salt, turmeric and pepper and stir fry so that everything mixes and all the rice grains get coated. Keep stir frying for another 3 minutes, then add the fried vegetables and mix well while stir frying. Put the copped spring onions in at the last moment.
Sent from Paprika Recipe Manager
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