Panch Puran Nasi Goreng
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 205
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 137
- Sodium
- 378
- Total: 25 min
- Active: 25 min
Ingredients
Panch Puran Spice Mix:
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon onion seeds
Panch Puran Nasi Goreng:
1 egg, lightly beaten
2 tablespoons (or more) vegetable oil
1 tablespoon Panch Puran Spice Mix (see Cook?s Note)
5 shallots, sliced
2 cloves garlic, sliced
3 red chiles, sliced
1 teaspoon dried shrimp paste
1 cup shredded cabbage
1 cup chopped deveined shrimp or sliced chicken
4 cups cold cooked rice
1/2 teaspoon salt
1 tablespoon sweet soy sauce
Cucumber slices, for garnish
Tomato slices, for garnish
6 fried eggs, for garnish
Directions
- Combine the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds in a small bowl.
- Cook the beaten egg in a small amount of oil in a wok. Remove the egg to a plate to cool. Shred the egg using a fork.
- Heat the oil in a wok. Add the spice mix. Saute until the spices start to crackle. Add the shallots, garlic, chiles and shrimp paste. Saute until the shallots are tender. Add the cabbage and shrimp. Cook until shrimp are cooked through.
- Raise the heat to high. Fluff the rice with a fork and add it to the wok, along with the salt and soy sauce. Add additional oil if needed. Stir-fry until well mixed and heated through.
- Garnish each serving with cucumber, tomato, some of the shredded egg and a fried egg.
Cook’s Note
Panch Puran spice blend is also available on Amazon and in Indian stores. Store any remaining homemade Panch Puran Spice Mix in an airtight container for up to 6 months.