Nasi Goreng Dabai Recipe (Sarawak Dabai Fruit Fried Rice)

Cooked rice: Pre-cooked and cooled rice, preferably a day old, to ensure the best texture for frying.

Dabai fruit: A unique fruit from Sarawak, known for its creamy and buttery texture, pitted and mashed for this recipe.

Garlic: Minced to add a fragrant and savory base to the dish.

Onion: Chopped to provide sweetness and depth of flavor.

Soy sauce: Adds a salty and umami-rich flavor to the fried rice.

Oyster sauce: Enhances the dish with a slightly sweet and savory taste.

Salt: Used to season the dish to taste.

Black pepper: Adds a hint of spice and warmth.

Eggs: Beaten and scrambled to add protein and richness to the fried rice.

Cooking oil: Used to sauté the ingredients and fry the rice.

Spring onion: Chopped and used as a fresh garnish to add a pop of color and flavor.

When preparing dabai fruit, ensure it is properly pitted and mashed to achieve a smooth consistency. This will help it integrate seamlessly with the cooked rice and other ingredients, enhancing the overall texture of the fried rice. Additionally, when scrambling the eggs in the pan, make sure to push the other ingredients to the side to prevent them from overcooking and to allow the eggs to cook evenly.

• dabai fruit - Substitute with black olives: Black olives have a similar texture and slightly tangy flavor that can mimic the unique taste of dabai fruit.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a similar texture to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor that can replace the depth of oyster sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the necessary seasoning.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the spice level.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good protein alternative.

• cooking oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle flavor that complements the dish.

• spring onion - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish in place of spring onions.

• Allow the Nasi Goreng Dabai to cool to room temperature before storing. This prevents condensation, which can make the fried rice soggy.
• Transfer the fried rice into airtight containers. Ensure the containers are clean and dry to maintain the freshness of the rice.
• Label the containers with the date of preparation. This helps in keeping track of the storage time.
• Store the containers in the refrigerator if you plan to consume the Nasi Goreng Dabai within 3-4 days. The cool temperature slows down bacterial growth, keeping the rice safe to eat.
• For longer storage, place the airtight containers in the freezer. The fried rice can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the rice.
• Reheat the Nasi Goreng Dabai in a pan over medium heat. Add a splash of water or broth to prevent the rice from drying out.
• Alternatively, you can reheat the fried rice in the microwave. Place the rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Garnish with fresh spring onions after reheating to enhance the flavor and presentation of the Nasi Goreng Dabai.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Once the oil is hot, add the leftover Nasi Goreng Dabai.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.
  6. Optionally, add a splash of soy sauce or oyster sauce to refresh the flavors.

• Microwave Method:

  1. Place the leftover Nasi Goreng Dabai in a microwave-safe bowl.
  2. Add a tablespoon of water or broth to keep the rice moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated thoroughly; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Dabai evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the leftover Nasi Goreng Dabai in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Pan: Use a medium-sized pan to sauté the ingredients and cook the fried rice.

• Spatula: A spatula will help you stir and mix the ingredients evenly.

• Knife: A sharp knife is essential for chopping the garlic and onion.

• Cutting board: Use a cutting board to safely chop the garlic and onion.

• Mixing bowl: A mixing bowl can be used to beat the eggs before adding them to the pan.

• Measuring spoons: Measuring spoons will help you accurately measure the soy sauce, oyster sauce, salt, and pepper.

• Measuring cups: Use measuring cups to measure the cooked rice and dabai fruit.

• Serving spoon: A serving spoon will be useful for serving the fried rice once it's cooked.

• Plate: Use a plate to serve the finished Nasi Goreng Dabai.

• Knife: A knife is also needed to chop the spring onion for garnish.

Prep ingredients in advance: Chop the garlic and onion ahead of time and store them in airtight containers.

Use leftover rice: Cook extra rice the day before and refrigerate it. Cold rice works best for fried rice.

Ready sauces: Measure out the soy sauce, oyster sauce, salt, and pepper beforehand.

Quick scramble: Beat the eggs in a bowl and have them ready to pour into the pan.

Garnish last: Chop the spring onion while the fried rice is cooking, so it's ready to garnish.