Fragrant yellow fried rice (nasi kuning inspired)
Nasi kuning is an Indonesian rice dish cooked with coconut milk and turmeric. If you have a rice cooker, my ‘relaxed’ version of fried rice with ready made nasi kuning paste is easy and delicious.
Method is as follow:
Ingredients
- 2 cup of rice
- 1 pack of nasi kuning paste (picture below)
- 4 tbsp of desiccated coconut
- 150g chicken mince
- 2 eggs
- 1/2 cup of frozen peas, briefly cooked
- 1 chili, sliced
- 1 tsp sesame oil
- 1 tsp soy sauce
- 2 tbsp fried shallot (picture below)
- cooking oil
Method
- Fill the rice cooker with rice and water as recommended by the equipment; turn on to cook; approximate 10 minutes before the cooking is completed (or when liquid is mostly absorbed), stir in 4 tbsp of desiccated coconut; then place the nasi kuning paste on top of the rice; close the lid and let the rice continue to cook
- When the rice is fully cooked, stir the paste thoughtfully into the rice
- In a frying pan, scramble the eggs; cut the scramble eggs into small pieces
- In a frying pan, heat up some cooking oil; add chicken mince, stir fry until mostly cooked; add soy sauce; stir fry briefly until the chicken is cooked; add rice, peas & sesame oil, stir fry until the chicken,peas and rice are well mixed; stir in the chopped chili and 1 tbs fried shallot
- Transfer the fried rice to a serving plate, garnish with remaining fried shallot.
Note: the reason I used desiccated coconut rather than coconut milk, and mix the paste when rice is cooked, is that my rice cooker tends to burn the bottom of the rice otherwise.
