Today a plate of Indonesian origin, nasi goreng, I slightly revisited especially using as vegetables spinach, Zucchini and green beans, combined with chicken, extra virgin olive oil and a splash of white wine to evaporate. Actually, Since I haven't been in Indonesia, I was inspired for this dish from a trip to Holland, Indonesian cuisine is widespread, having regard to the colonial history of that nation. Certain, also in the Netherlands this is some dishes’ revisited, so not sure what flavor has the original Indonesian. But this dish is easy to make, very tasty and also beautiful to see, In short, in my opinion is to try. Not having the Sambal oelek, the spicy sauce and spicy chili peppers typical of Indonesia, I used local chilies and a pinch of green curry paste, that is Thai but hotness has nothing to envy to anyone.
Ingredients for 4 people:
for the omelette
- 3 eggs
- 2 Tablespoons extra virgin olive oil
- salt to taste
- little chopped parsley
- 250 grams of basmati rice
- 250 grams of diced chicken breast
- 6 Tablespoons extra virgin olive oil
- 1 carrot
- 2 small green Zucchini
- 2 carrots
- a handful of green beans
- a handful of fresh spinach already cleaned and bleached
- finely chopped fresh garlic or 1 clove of garlic
- a spring onion
- chives and parsley, to taste
- a chili pepper (whether with or without the seeds you decide)
- 1 teaspoon green curry paste (Optional)
- 6 tablespoons soy sauce
- half a glass of dry white wine
Boil the rice al dente in salted water, set aside and allow to cool.
Prepare the omelette: beat the eggs with a pinch of salt, pepper and finely chopped parsley, heat oil in a pan and make two thin omelettes. Then roll them up and cut them into strips. Set aside.
Cut into pieces of approximately 2 cm long green beans and carrots and set into boiling water for 5 minutes in boiling salted water. Set them aside. Cut into thin slices Zucchini and onion slices and then into small cubes (brunoise) the carrot. Coarsely chop the spinach
Put the oil and the green curry paste in a very large pan (If you have it I recommend you use a wok) and Brown the chicken until it changes colors becoming lightly browned. Combine the chili, fresh garlic, the spring onion, the carrot and half the parsley and chives olive oil. Brown for a minute and deglaze with white wine and soy sauce. When the alcohol has evaporated, Add the blanched green beans and carrots previously, the zucchini (that must remain practically raw) and the rice and stir until the rice will seem slightly browned. Then , in focus already off, Add the chopped spinach and the rest of the herbs, Finally the strips of omelette.
Serve garnished the dish with a little nasi goreng’ chives and a few drops of soy sauce. Bon appétit!