NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
INDONESIAN STIR FRIED CARROTS
Make and share this Indonesian Stir Fried Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a wok or large skillet, heat the 2 tablespoons of butter.
- Saute the chopped shallots and chili for 1 minute.
- Add the garlic and the carrots.
- Stir continuously for a minute or so and then add the broth and soy sauce.
- Cover and continue to cook for about 4 minutes.
- Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time.
- Serve.
Nutrition Facts : Calories 164.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 23.1, Sodium 698.1, Carbohydrate 19.3, Fiber 3.5, Sugar 6.1, Protein 3.5
STIR-FRIED CARROTS
For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
INDONESIAN STYLE STIR-FRIED CABBAGE
This makes a good vegetable dish to serve with grilled steak, chops or a mixed grill as well as with a satay. Even those who don't like cabbage may well enjoy this.
Provided by Sandra Hyde
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in the frying pan, then add the onion, chilli and garlic.
- Cook until soft.
- Break chicken stock cube into the pan and stir to spread throughout the mixture.
- Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
- Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
- Stir in the beaten eggs until they are cooked (about a minute).
- Serve it in a hot dish.
Nutrition Facts : Calories 113, Fat 6, SaturatedFat 1.4, Cholesterol 93.2, Sodium 346.2, Carbohydrate 10.8, Fiber 3.5, Sugar 5.5, Protein 5.3
STIR-FRIED CARROTS
Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!
Provided by My Food and Family
Categories Recipes
Time 17m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Clean carrots; cut diagonally into very thin slices.
- Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
- Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 1 g
STIR-FRIED CARROTS WITH COCONUT
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 9
Steps:
- Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.
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