Sri Lankan nasi goreng served with a fried egg. Nasi goreng ( Sinhala: නාසි ගොරේන්) is adopted into Sri Lankan cuisine through cultural influences from the Sri Lankan Malays. [3] It is prepared using a variety of ingredients including spices, soy sauce, oyster sauce, ginger, white onion, shrimp, cucumber and prawns. Stir in the liquid ingredients, bring to the boil, then reduce the heat to low and simmer for 4-5 minutes until the sambal stops steaming and starts to sizzle again. Keep scraping the bottom of the wok every so often to create a ‘chilli jam’ underneath the oil. Add shrimp paste, chili flakes, and chicken breast then cook until tender. Add rice, mix well. SEASON. Add soy sauce, pepper, salt and AJI-GINISA® Flavor Seasoning Mix. Mix well then cook for 3-5 minutes . Set aside. FRY. In a separate pan, heat oil. Fry eggs one at a time (sunny side up) then set aside. The red curry paste has a way of making leftover rice taste like much effort has been put into preparing it when the opposite is true. For this recipe I used leftover tofu, eggs, scallions and cilantro to toss with the rice and served it nasi goreng style garnished with tomato and cucumber slices. The eggs can be incorporated two ways–fried 1. Heat half the oil in a wok; stir-fry the pork, in batches, until browned. Remove from the wok. 2. Heat the remaining oil in the same wok; stir-fry onion, capsicum, chilli, garlic, ginger and shrimp paste until fragrant and softened. Add prawns; stir-fry until changed in colour. Add rice; stir-fry for 1 minute or until well combined. The paste: 100g dried prawns, soaked for 10min in water 6 garlic cloves, chopped 4 red bird’s eye chillies, chopped 2 red chillies, chopped 15g roasted peanuts, chopped 3cm piece of fresh root .

nasi goreng paste ingredients