Nasi Goreng (Indonesian Fried Rice)
Make this quick Indonesian Fried Rice (Nasi Goreng) when you have leftover rice! Add shrimp, chicken or make it a vegetarian meal and toss in some fresh vegetables instead.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 cups Thai Jasmine Rice
- 4 cups water (or 2 cups water and 2 cups vegetable or chicken broth)
- 2 eggs beaten
- 2 tsp sesame oil
- 1/2 tsp salt
- 1or 2 chicken breasts boneless, skinless, cut in 1/2 inch strips
- 24 large prawns (fresh or frozen) or shrimp, peeled
- 2 tbsp grapeseed oil
- 3-4 cloves garlic minced
- 1 medium shallot finely chopped
- 2 tsp fresh ginger root finely grated
- 1 tsp black pepper freshly ground
- 2-3 tsp Sambal Oelek (hot chili paste)
- 1 tbsp fish sauce or oyster sauce
- 1 tbsp ketjap manis (dark soy sauce)
- 3 tbsp green onions finely chopped
- 1/2 cup cilantro leaves chopped
Boil rice in water or broth or water-broth combination until cooked. Rinse, drain and spread out on a baking sheet to cool. Prepare the rice at least 2 hours ahead, or preferably the day before, chilling in the refrigerator overnight.
Whisk eggs with sesame oil and salt in a small bowl. In a small skillet, make 2 thin omelettes and cut into strips. Set aside.
Heat a wok or large skillet over medium-high heat. Add the grapeseed oil and heat until it ripples.
Add the shallot, ginger, garlic, and pepper and stir-fry for 2 minutes. Then add the chicken and shrimp and stir-fry for a further 2-3 minutes or until chicken is no longer pink. Add the cooked rice and continue to stir-fry for 3 minutes.
Stir in the sambal oelek, oyster or fish sauce and ketjap manis and continue to heat, stirring for 2 minutes.
Turn onto large serving platter and garnish with the omelette strips, green onions and fresh cilantro. Serve hot.
Calories: 617kcal | Carbohydrates: 81g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 226mg | Sodium: 1142mg | Potassium: 554mg | Fiber: 1g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 5.4mg | Calcium: 102mg | Iron: 2.4mg