Sri Lankan Style Nasi Goreng
Hotel-style stir-fried rice with a Kithul jaggery glaze, mixed proteins, and a wok char finish
Nasi Goreng crossed the ocean and Sri Lanka made it its own. The Kithul jaggery glaze is the move, sweet, dark, and deeply savory. Day-old basmati only. Cold rice is everything.
A bold hotel-style stir-fried rice with a homemade Kithul jaggery glaze, mixed proteins, and the essential wok char finish.
Ingredients
The Homemade Glaze: Dark soy sauce, Kithul jaggery (grated), garlic (crushed), ginger (sliced), star anise, simmered and reduced until it coats a spoon
Proteins: Chicken (cubed, marinated), prawns (cleaned), cuttlefish (optional), eggs
The Base: Day-old basmati rice, cold, clumps broken up
Aromatics: Garlic (minced), red onion (chopped), green chilies, lemongrass (bruised), cardamom pods
The Funk: Shrimp paste (Belacan) or chopped dried shrimp
The Finish: Spring onions, raw red onion (cubed), roasted chili paste
Method
The Glaze
Simmer glaze ingredients over medium heat until reduced by half and thick enough to coat a spoon. Strain and cool.
The Marination
Marinate chicken in soy sauce and roasted chili paste for at least 1 hour.
The Rice
Ensure rice is cold and all clumps separated before the pan gets hot.
The Eggs
Scramble eggs in coconut oil until just set. Remove and set aside.
The Tempering
Add oil. Fry lemongrass and cardamom. Add onions, garlic, green chilies, and shrimp paste. Fry until translucent.
The Proteins
Crank heat to high. Add chicken and prawns. Stir-fry until golden and cooked through.
The Integration
Add the cold rice. Pour in the homemade glaze and a spoonful of chili paste.
The Wok Char
Fold in scrambled eggs, spring onions, and raw onion cubes. Toss on maximum heat for 2 minutes to get the char.
Serve
Top with a bullseye fried egg. Cucumber, tomato, and shrimp papadam on the side. Pineapple chunks to cut the heat.
A bullseye fried egg on top, sliced cucumber and tomato, shrimp papadam, and pineapple chunks on the side.