Lee's Blog

nasi.

I cook about 1.5 - 2 cups raw basmati rice per seasoning sachet I use. Sometimes I make two sachets worth in my huge wok (that makes about 7 generously sized lunches for michael)..

So you cook the rice, but don't use it till the day after (or, I freeze cooked rice, and then defrost it when I need it).

You can put anything you like in and in fact i've even used it as a noodle sauce with hokkien and thin rice noodles. It is really strong and gross smelling when you just put the paste in, you only get the good flavour once it's "diluted" by the rice or noodles.

But this is how I do it

pan fry a little oil, diced onions and green capsicum for a couple of minutes.. Add heaps of chopped mushrooms..

Add sliced chicken breast and pan fry for another couple of minutes (don't let chicken cook through though or it will be dry at the end)

I sometimes add and egg or two at this stage and swoosh it around a bit.

Add the paste, it will come out solid so let it heat up and stir around.

then add your rice or noodles and stir it all in. give it another minute or two to fry, and voila!