Recently, we tried to cook a classic of Asian cuisine at home β Thai soup tom yum. For its preparation, we used ready-made tom yum paste, boiled chicken broth, and rice. And since we had leftover meat and vegetables from the broth, rice, mushrooms, and almost a whole jar of paste, we decided to make Thai-style rice. After doing a little research, it turned out that we actually prepared nasi goreng (nasi goreng, literally - "fried rice"), another traditional Asian dish.
Hereβs what the information from Wikipedia says: "The base of nasi goreng is rice that has been cooked and cooled in advance. Considering that cooked rice is an essential element of everyday meals for Indonesians and Malaysians, they traditionally use rice left over from previous days to prepare nasi goreng."
So, we share our own experience of culinary experiments with Asian cuisine.
Time spent: up to 20 minutes
Difficulty: 1.5 out of 5
Cost: average
We will need:
400 g of pre-cooked rice
140 g of cooked chicken thigh fillet (from the broth cooked the day before)
carrot from the broth cooked the day before
100-150 g of green beans (we used frozen)
200 g of fresh mushrooms (we used oyster mushrooms)
70 g of tom yum paste
juice of a quarter lime
green onion to taste
You can add any vegetables you like, and use sesame paste for sprinkling. Asian cuisine is generally very open to culinary improvisations.
We cut the mushrooms into random pieces. We dice the carrot (we boiled the broth with carrot sticks). We also cut the chicken into random pieces.
Ρ Π°ΠΎΡΠΈΡΠ½Π° ΡΠ° ΡΠ²ΠΈΠ΄ΠΊΠ° Π½Π°ΡΡΠ·ΠΊΠ°
We heat the pan, add a small amount of oil.
ΠΏΠ°ΡΠ΅Π»ΡΠ½Ρ ΡΠΎΠ·ΡΠ³ΡΡΡΠ°
At the same time, we add all the chopped ingredients, green beans, and fry for 7-10 minutes.
Again, we did not add salt to the dish, as we had already added it to the broth and rice. Also, the tom yum paste itself is quite salty and rich in flavors.
From the amount of ingredients listed above, we ended up with two large portions of fried rice. We serve it on plates, sprinkle with chopped green onion, squeeze juice from a quarter lime, mix, and enjoy the finished dish.
