Recently, we tried to cook a classic of Asian cuisine at home – 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 made nasi goreng (nasi goreng, literally - "fried rice"), another traditional Asian dish.
Here’s what the information from Wikipedia says: "The basis of nasi goreng is rice, cooked in advance and cooled. 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 are sharing 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.
наш базовий набір продуктів
Preparation
Cut the mushrooms into random pieces. Dice the carrot (we boiled the broth with carrot sticks). Cut the chicken into random pieces as well.
хаотична та швидка нарізка
Heat the pan, add a small amount of oil.
пательня розігріта
At the same time, add all the chopped ingredients, green beans, and fry for 7-10 minutes.
виклали курку, моркву та гриби
...та стручкову квасолю
Add the tom yum paste, mix thoroughly, and fry for another 3 minutes.
додали пасту том ям
ретельно вимішали
Add the rice, mix well, and fry for another 7-10 minutes.
додали рис
вимішали та смажимо на середньому вогні
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 mentioned above, we got two large servings of fried rice. We plate it, sprinkle with chopped green onions, squeeze juice from a quarter lime, mix, and enjoy the finished dish.
