Roast Beef Nasi Goreng, an Indonesian style fried rice using leftover roast beef….. Dinner in less than 30 minutes!
Leftover Roast Beef Nasi Goreng
Went to the zoo today. Georgia was obsessed with the giraffes. Sam just wanted to see a funny monkey eating a banana. Didn’t realise you can book in and get to actually feed the giraffes from the top of this special tower, will have to do that with Georgia next time. Sadly we didn’t see any monkeys eating bananas. Finished the trip with the penguin enclosure but they weren’t being funny today, all just chilling in their little caves.
I made this nasi goreng with brown rice this time and it tasted amazing! Think I preferred the roast beef in it’s leftover’s state than the roast the night before……. This could also be made with leftover pork or chicken.
This recipe requires pre cooked rice;
To make the rice more digestible, before cooking soak it overnight in a bowl covered with water. Add 1 teaspoon whey or 1 teaspoon lemon juice. Leave at room temperature overnight, strain through a sieve and pat with a tea towel to soak up extra water.
Cook rice in a pot with a pinch of sea salt, add 1 3/4 cup water. Cover with a lid and bring to the boil over a gentle heat, once boiling, turn heat down to low. Cook for 40 – 50 minutes. Cover with a clean tea towel and leave to cool for 30 minutes before using or cook the day before and refrigerate until needed.
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Leftover Roast Beef Nasi Goreng
Description
Indonesian style fried rice using leftover roast beef, pre cooked brown rice, prawns and egg.
Ingredients
- 1 cup brown rice, cook the day before
- 3 eggs
- 4 shallots, halved
- 2 cloves garlic, halved
- 1 lemongrass stalk, bruised, roughly chopped
- 1/2 teaspoon dried shrimp paste
- 6 tablespoons rice bran oil
- 200g raw prawns, peeled
- 300g leftover roast beef, thinly sliced
- 3 spring onions, thinly sliced
- 2 tablespoons soy sauce
- 1 cucumber, thinly sliced
Instructions
Whisk eggs in a bowl and season with salt and pepper. Heat 1 tbsp oil in a frypan over low heat. Pour in half the egg to make an omelette, set aside to cool. Repeat with remaining egg. Once cooled roll up and cut into strips.
Place shallots, garlic, lemongrass and shrimp paste into a food processor and blitz to a fine paste.
In a wok or large fry pan, heat 3 tbsp oil over med heat. Add the paste and cook 1-2 minutes until aromatic. Add the prawns and beef, then stir fry until prawns are cooked through. Add 2 tbsp oil and stir through rice, spring onion and soy sauce.
Serve topped with omelette and cucumber.
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