by Zabar's Chef Andrew Regnier
I have two kids. Many of you probably do too, maybe more or less. Some of you have insanely busy schedules and jobs that keep you busy for too many hours in the day, family duties, community obligations, school, exercise, peace of mind, all in one day. Who has time to cook!
I love recipes that are easy and delicious (I also don’t have time to make things that aren’t good.) What I love about fried rice is that it is infinitely adaptable. You can follow the recipe to the letter, you can just use what’s in your fridge, you can cook your favorite rice for the dish or use leftover take-out rice. What I love about Chef Andrew’s recipe is that it improves on fried rice recipes without straying from the fundamentals and doesn't make things complicated. The ingredients are the key for achieving the beautiful layers of flavors he creates in this dish.
I absolutely follow his tip to prepare all the veggies and even measure out all the sauces before beginning to fry. Actually, I prepare everything hours in advance, before anyone’s hungry; it’s like magic having all the ingredients waiting for me when I’m ready to cook. Once it’s on the stove it’s a wonderful and fragrant couple of minutes before we’re sitting down to eat.
Let us know what you think when you try it. Do you have a favorite fried rice recipe?
From Chef Andrew Regnier:
Nasi Goreng is a popular dish as a meal with any type of meat is added, or as a side dish as presented here. The Indonesians use this rice dish to supplement any fish, seafood or meat they have available. Its complexity in flavors with the spicy sweet and savory notes is especially suited for pork & shrimp. My recipe is a home version of this Indonesian Staple.