Nasi Goreng with brown rice

I hope your Deepavali preparations are going great. Whether it is making 3 types of sweets and 4 types of murukkus, whether it is buying all of this in stores and putting your feet up at home, whether it is shopping till you’re knocked out and colour-blind and squeezed thin, whether it is sleeping in to shut out the chaos, whether it is buying all the “sara-vedi” (Red fort electric crackers) that you can afford, whether it is about making plans to visit all the relatives or staying in to avoid all of them or whether it is about focusing all your energy into getting your hands on Sarkar tickets; whatever you’re doing, however you’re doing..  I hope you’re having a good time.

Nasi Goreng with brown rice

The honourable supreme court has so thoughtfully provided the 2 hour window for bursting crackers. As a mark of respect for this landmark ruling, some friends plan to burst atleast one bijli every hour. Salute these great people.

Now there are only 2 kinds of people – the ones who have tickets to Sarkar and the ones who don’t. I don’t. I hope those who’re watching this week can keep their spoilers to themselves for some time. Until l watch.

Deepavali is definitely the time for good food and indulgence. Just remember to eat small portions, single helpings and to eat slowly. You won’t feel guilty later on and you won’t slip from the 100 days of healthy eating challenge. I’ll be making Mutton korma and idli too this Deepavali. I am just going to make sure to eat a small portion of it.

If you’re looking for a healthy, yummy fried rice recipe look no further than this Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend. Brown basmati rice is nuttier and slightly chewier. It is shorter and stouter than regular white basmati rice but is just as flavourful. Brown rice packs more fibre and is a good alternative to regular white rice. You can substitute chicken with Tofu or paneer for a veggie version of Nasi Goreng. Nasi Goreng is hot and sweet and everything in between. It’s a complete meal in itself. Nasi Goreng is one of my very favourite dishes. This Nasi Goreng with brown basmatic rice is healthier and just as yummy. Try it. I am sure you’ll love it.

Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend

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Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend!
Nasi Goreng made with brown basmati rice, loads of veggies, sprouts for some added crunch and protein and an absolutely irresistible hot-sweet flavour blend!
Nasi Goreng with brown rice
Prep Time 10 minutes
Cook Time 20 minutes
Servings
5 people
Prep Time 10 minutes
Cook Time 20 minutes
Servings
5 people
Nasi Goreng with brown rice
Instructions
  1. Cook rice and allow to cool completely. You can use leftover rice as well.
  2. In a large wok, heat a tablespoon of oil. Add ginger and garlic pastes and fry well for a minute. Add chicken and fry until cooked through, about 2-3 minutes. Add mixed vegetables and fry for 4-5 minutes. Make a well in the centre and add a tablespoon of oil. Add beaten eggs, let stand for half a minute and then stir until the eggs are scrambled. Mix well into the chicken-veggie mixture.
  3. 3. Add red chilli paste, soy sauce, white pepper, salt and sugar and mix well. Add green peas and mx with chicken-veggie mixture. Stir fry for a minute. Add cooked rice and chopped mint leaves and mix with the spiced chicken-veggie mixture until everything is incorporated well. Fold in the bean sprouts. Drizzle a tablespoon of oil all over. Taste and adjust seasoning. Switch off. Serve hot. Enjoy!
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