Try our take on nasi goreng (which translates to ‘fried rice’)! Originally from Indonesia, this version is packed with charred corn, carrot, jasmine rice, and pak choi. Swirled with a dressing of spicy soy sauce & sesame oil and topped with fresh chilli & coriander. So fast & so delicious, you’ll be goreng crazy!
Spicy Venison & Nasi Goreng
Spicy Venison & Nasi Goreng
with charred corn, fresh coriander & jasmine rice
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Corn
- Free-range Venison Chunks
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Jasmine Rice
- Onion
- Onions
- Pak Choi
- Sesame Oil
- Spicy Indo Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
RICE, RICE BABY!
Place the rinsed rice in a pot with 200ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced Carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 400ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced Carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 600ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced Carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!
RICE, RICE BABY!
Place the rinsed rice in a pot with 800ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREP THE PAK
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems.
FRY UNTIL FRAGRANT
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced Carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover.
SIZZLING VENISON
Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season. You may need to do this step in batches.
NASI GORENG MOMENT
To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste).
A DINNER DELIGHT
Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Venison & Nasi Goreng?
The preparation time for Spicy Venison & Nasi Goreng with charred corn, fresh coriander & jasmine rice is between 35 and 50 minutes.
What is the total time required to make Spicy Venison & Nasi Goreng with charred corn, fresh coriander & jasmine rice?
The total time required to make Spicy Venison & Nasi Goreng with charred corn, fresh coriander & jasmine rice is between 40 and 55 minutes.
How many servings does Spicy Venison & Nasi Goreng provide?
4 servings
What are the main ingredients in Spicy Venison & Nasi Goreng?
Carrot, Corn, Free-range Venison Chunks, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Onion, Onions, Pak Choi, Sesame Oil, Spicy Indo Soy
What is the nutritional information of Spicy Venison & Nasi Goreng?
Calories: 798, Carbs: 119 grams, Fat: grams, Protein: 57 grams, Sugar: 24.2 grams, Salt: 2588 grams
How do I prepare Spicy Venison & Nasi Goreng?
A DINNER DELIGHT: Plate up a heaping helping of the nasi goreng. Top with the venison pieces, drizzle over the pan juices, and sprinkle over the picked coriander and the remaining chilli (to taste). Delish, Chef! NASI GORENG MOMENT: To the pan of veggies, mix through the cooked rice, the spicy indo soy, the sesame oil (to taste), seasoning, and a sweetener (to taste). FRY UNTIL FRAGRANT: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Add ½ the sliced chilli (to taste) and fry until fragrant, 1 minute (shifting constantly). Add the corn and fry until charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the pak choi leaves. Season, remove from the heat, and cover. RICE, RICE BABY!: Place the rinsed rice in a pot with 400ml of salted water. Cover and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PREP THE PAK: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. SIZZLING VENISON: Place a pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with a knob of butter (optional). Remove from the pan, reserving any pan juices, and season.
What should be prepared from my kitchen to make Spicy Venison & Nasi Goreng?
Carrot, Corn, Free-range Venison Chunks, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Onion, Onions, Pak Choi, Sesame Oil, Spicy Indo Soy
How many calories does Spicy Venison & Nasi Goreng have?
798 calories
How much fat content does Spicy Venison & Nasi Goreng have?
grams
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