John Myers
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Nasi Goreng with Turkey Breast and Basmati Rice
The perfect nasi goreng with turkey breast and basmati rice recipe with a picture and simple step-by-step instructions.
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 250 g Turkey breast (here: 2 turkey breast schnitzel)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sherry
- 2 Eggs
- 2 big pinches Coarse sea salt from the mill
- 1 tbsp Sunflower oil
- 1 Zucchini approx. 150 g
- 1 Red bell pepper approx. 150 g
- 150 g Sugar snap
- 2 Carrots approx. 100 g
- 1 Onion approx. 100 g
- 1 Stalk Lemongrass
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 2 Kafir leaves
- 2 tbsp Sunflower oil
- 3 tbsp Light soy sauce
- 3 tbsp Oyster sauce
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 50 g Spring onions
Cooking rice:
- Bring basmati rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon), stir, cook with the lid closed on the lowest temperature level for approx. 20 minutes and let cool down well.
Marinate turkey breast:
- Wash turkey breast schnitzel, pat dry with kitchen paper, cut into strips and mix with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and sherry (1 tbsp) and leave to marinate in the refrigerator for about 2 hours.
Egg inlay:
- Beat eggs (2 pieces), salt with coarse sea salt from the mill (2 big pinches), whisk roughly and bake an egg cake in a pan with sunflower oil (1 tbsp). Remove the pancake, cut it into strips and then tear it into pieces.
Nasi Goreng with turkey breast and basmati rice:
- Wash the zucchini, pat dry with kitchen paper, peel with the garnish peeler, quarter lengthways and cut diagonally into slices. Clean and wash the peppers and cut into small diamonds. Clean / remove the threads of the sugar snap peas, wash and cut in half at an angle. Peel the carrots with the peeler, cut in half lengthways and slice diagonally. Peel the onion, cut in half and cut into wedges / assemble apart. Peel the lemongrass, cut in half lengthways and cut into very fine rings. Peel and finely dice the garlic clove and ginger. Halve the kafir leaves and cut into fine strips. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (2 tbsp) in the wok, add the marinated turkey breast strips, fry vigorously / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + kafir leaf strips + onion wedges, zucchini slices + carrot slices and peppers + sugar pea halves) and fry / stir-fry. Add / stir in the light soy sauce (3 tbsp), oyster sauce (3 tbsp) and season with mild curry powder (1 tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / cook for about 5 – 6 minutes. Stir again and again. Finally fold in the spring onions. Add the rice and the fried eggs and carefully mix in / fold in and heat briefly. Nasi Goreng with turkey breast and basmati rice in a mold (here: bowl!), Squeeze out onto the plate and serve.
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