Panch Puran Royal Basmati Nasi Goreng
Nasi Goreng, an Indonesian breakfast staple used to breathe new life into day-old rice, gets a new twist from Chef Chauhan. Panch puran spices add an Indian flavor to sweet soy sauce and fresh, seasonal vegetables.
- 4 cups cooked Royal Basmati Rice
- 2 tablespoons oil
- 1 tbsp panch puran mix (mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and onion seeds)
- 5 shallots, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 3 red chilies, sliced
- ½ teaspoon salt
- 1 tablespoon sweet soy sauce
- 1 cup chopped seasonal vegetables (carrots, beans, broccoli, peas, etc.)
- ½ cup shredded cabbage
- ½ cup cubed tofu
- Sliced cucumber, to garnish
- Sliced tomato, to garnish
- 1 egg, optional to garnish
- Stir rice with a fork to separate the grains.
- Heat oil in the wok, add the panch puran mix and sauté until the spices start to crackle. Add the shallots, garlic and chilies and sauté until the shallots are tender.
- Add shredded cabbage and chopped vegetables and cook until done.
- Increase the heat to high and add the rice, tofu, salt and soy sauce, adding a little oil if necessary and stirring constantly until well mixed and heated through.
- Garnish with cucumber, tomato and a fried egg on top, if desired.