Weekends are usually kitchen dominated. Last Sunday was rainy and lazy. However, I had enough ingredients to cook as per my wish for the day. When I lived at Wellington, Nasi Goreng was one of my favorites. I loved the pungent flavor of spices in it. However, this time I thought of deviating quite far from the typical authentic Nasi Goreng and producing a mild flavored fried rice with two basic ingredients – Prawn and Lemongrass. May be that is the reason it kept on reminding of my Nasi Goreng days in NZ. Hope you will love this recipe not less than Nasi Goreng!
I made it with 500 gm long grained rice. Take the rice, clean it and boil it until just cooked. Drain out the water and set aside to dry. Take 200 gm of whole prawn. I have not used shrimp but that could also be a good choice for this purpose. Remove the head and tail of the prawns and smash all together to make a fine paste. Heat up 7 or 8 tbsp of refined oil and add half cup of bean sprouts in it followed by 0.5 tsp of chopped ginger and 4 to 5 lemongrass sticks cut into pieces of 2-3 inches each. Stir fry until aromatic and then add the prawn paste into it. Further stir fry after adding 2 tsp of fish sauce, 1 tsp of light soy sauce, 1.5 tsp of dark soy sauce and 1 tsp of dried chinese seasoning ( usually a dehydrated mixture of ginger, garlic, onion, chives, celery, sesame, salt etc.). Now add the boiled rice into the the wok and stir fry. Add 1 tsp of crushed black pepper and salt to taste. Mix the seasoning well and adjust to taste. Serve hot immediately with a mild flavored main course, preferably seafood.