INDONESIAN FRIED RICE (NASI GORENG)
Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.
Provided by frida
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
- Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
- Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
- Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g
NASI GORENG (INDONESIAN FRIED RICE) RECIPE
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Provided by Pat Tanumihardja
Categories Mains Quick and Easy Quick Dinners
Time 20m
Yield 2
Number Of Ingredients 17
Steps:
- For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
- For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
- Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.
- Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
- Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.
Nutrition Facts : Calories 630 kcal, Carbohydrate 105 g, Cholesterol 184 mg, Fiber 3 g, Protein 17 g, SaturatedFat 3 g, Sodium 1212 mg, Sugar 14 g, Fat 15 g, ServingSize Serves 2 generously, UnsaturatedFat 0 g
NASI GORENG (INDONESIAN FRIED RICE)
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 15
Steps:
- 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).
Nutrition Facts : ServingSize 187 g, Calories 453 kcal, Carbohydrate 58.6 g, Protein 23.7 g, Fat 13 g, SaturatedFat 2.4 g, Cholesterol 196 mg, Sodium 898 mg, Fiber 1.3 g, Sugar 1.2 g
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
NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
NASI GORENG: INDONESIAN FRIED RICE
My boyfriend grew up as an expat in Indonesia and passed along this recipe to me. The fried egg on top with a runny yolk really makes it special. This recipe is very modifiable with what vegetables you want to put in, only the sauces, onions, garlic and chili are essential to the taste! For twice the amount, doubling all the portions works just fine! Enjoy!
Provided by sofie-a-toast
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Cook the rice in your preferred method.
- 2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get mushy, put in a 1/3 at a time).
- 3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
- 4. Fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.
Nutrition Facts : Calories 206.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 186, Sodium 633, Carbohydrate 25.1, Fiber 1.6, Sugar 3.1, Protein 9.8
NASI GORENG: INDONESIAN FRIED RICE
For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.
Provided by Sri Owen
Categories Rice Vegetable Side Stir-Fry Vegetarian Ramadan Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4 to 6 as an accompaniment
Number Of Ingredients 17
Steps:
- Place the drained rice and cold water in a large pan. Bring to a boil, uncovered, then simmer for 10-12 minutes, until all the water is absorbed.
- Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and let cook undisturbed for 10-12 minutes. Remove the pan from the heat and set it, still covered, on a wet dish towel. Let stand for 5 minutes.
- Spoon the rice into a bowl, cover with a damp dish towel, and let stand for 2-3 hours, or until cold.
- Heat the oil in a wok. Add the shallots or onion, the fresh chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
- Add all the remaining ingredients, except the rice and garnishes, and stir-fry for 6 minutes, or until all the vegeables are cooked through.
- Add the cold rice and mix it thoroughly with the vegetables over low heat, until it is heated through and takes on the reddish tinge of the paprika and tomato paste. Do not allow the rice to burn. Transfer the mixture to a heated serving dish and arrange the garnishes on top and around the dish.
NASI GORENG (INDONESIAN FRIED RICE WITH VEGETABLES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 15m
Yield Eight or more servings
Number Of Ingredients 15
Steps:
- Prepare the rice as indicated and have it ready.
- In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
- Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
- Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
- Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
- Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
- Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 4 grams, TransFat 0 grams
INDONESIAN FRIED RICE - NASI GORENG
Make and share this Indonesian Fried Rice - Nasi Goreng recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
- Stir the rice with a fork to separate the grains.
- Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
- Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
- Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
- Garnish with shredded egg, cucumber, and tomato.
- Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
Nutrition Facts : Calories 430.9, Fat 13.8, SaturatedFat 2.9, Cholesterol 78.8, Sodium 590, Carbohydrate 61.2, Fiber 1.1, Sugar 2, Protein 14.2
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NASI GORENG (INDONESIAN FRIED RICE) - RASA MALAYSIA
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4.9/5 (7)Total Time 20 minsCategory Indonesian RecipesCalories 306 per serving
- Break the overnight or leftover rice using the back of a spoon so they don't clump together. In a wok, toast the belacan on low heat until it becomes dry and aromatic. Toasted belacan should be somewhat powdery and appear like tiny granules. Fry an egg (well-done) and set aside.
- Using a mortar and pestle or a mini food processor, blend the shallot, garlic, red chili, and toasted belacan. Transfer the blended flavoring paste into a small saucer.
- Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.
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