Nasi goreng Recipe

Name: Nasi Goreng Recipe
Total time: 50 min
Yield: 2
Cuisine: Indonesian

Recipe By Vish foodies

Nasi Goreng is the popular Indonesian fried rice which is traditionally served with a fried egg. I love the unique dark brown, caramelised colour of the rice! It’s a simple recipe, you won’t need to hunt down any unusual ingredients, and it’s one of my favourite Indonesian foods – and I’m betting you will love it too. 🙂

0 Rating -

Rate

Non Vegdiet

50minstotal

50m.total

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients for Nasi goreng Recipe

125 g Chicken brest
50 g Onions
1/2 Tbsp Shripmp paste
1 Tbsp Sweet soy sauce
50 g Oil
As Required Egg
125 g Veggies of choice
1/2 Tbsp fish sauce

Directions: Nasi Goreng Recipe

STEP 1. Ingredients ▢1 tbsp oil ▢5 oz / 150g chicken breast , thinly sliced (or other protein) ▢1 tbsp kecap manis (sweet soy sauce, Note 1) RICE ▢1.5 tbsp oil ▢2 garlic cloves , finely chopped ▢1 tsp red chilli , finely chopped (Note 2) ▢1 onion , small, diced ▢3 cups cooked white rice , day old, cold (Note 3) ▢2 tbsp kecap manis (sweet soy sauce, Note 1) ▢2 tsp shrimp paste , optional (Note 4) GARNISHES / SIDE SERVINGS (OPTIONAL) ▢4 eggs , fried to taste ▢1 green onion , sliced ▢Tomatos and cucumbers, cut into wedges/chunks ▢Fs , store bought (optional) (Note 3) ▢Lime wedges Instructions Heat oil in a large skillet or wok over high heat. Add chilli and garlic, stir for 10 seconds. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised. Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!). Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots). SERVING Serve as a side for Asian main dishes or as part of a large spread, Asian or not! 🙂 See in post for suggestions. Make it a meal - traditional Indonesian style!: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side. Recipe Notes: 1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms). Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain. 4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine. Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce! 5. Fried shallots are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths). 6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari. 7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it. 8. Nutrition per serving including egg. Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain. 4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine. Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce! 5. Fried shallots are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths). 6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari. 7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it. 8. Nutrition per serving including egg.
STEP 2.Perfect meal

Nutrition
value

731

calories per serving

68 g Fat24 g Protein7 g Carbs< 1 g FiberOther

Current Totals

Fat
68g
Protein
24g
Carbs
7g
Fiber
< 1g

MacroNutrients

Carbs
7g
Protein
24g
Fiber
< 1g

Fats

Fat
68g

Vitamins & Minerals

Calcium
45mg
Iron
2mg
Vitamin A
9mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
30mcg
Vitamin B12
0mcg
Vitamin C
6mg
Vitamin E
9mg
Copper
< 1mcg
Magnesium
49mg
Manganese
< 1mg
Phosphorus
258mg
Selenium
25mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Loading... community profile

Recipe By Vish foodies