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 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 ISTIMEWA (SPECIAL FRIED RICE)
Fried rice is a breakfast dish in Indonesia and I believe Holland too. It is often made from the boiled rice that has been left over from the previous night's meal. My grandmother says it got it's name because it was originally made to serve Hitler's troops. It was nutritional for the soldiers and easily made from leftovers the army cook had on hand. Hitler was evil but he did make sure his troups ate a nutritious breakfast.
Provided by LoveToCook
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice your onion lengthwise.
- Heat the oil and fry the onion, garlic, chili and shrimp paste until the onion is soft.
- Add the rice and salt to taste. Mixing thoroughly while constantly stirring until every grain of rice is coated; then add the soya sauce and mix again until the colour is even throughout.
- The rice should take on a nice orange-red tint from the chili powder.
- Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) is used as a garnish.
- To make it 'istimewa' or special, a lightly fried egg, some cucumber slices and kerupuk (prawn or shrimp crackers) are served on top of the rice.
Nutrition Facts : Calories 319.3, Fat 7.3, SaturatedFat 1.1, Sodium 258.9, Carbohydrate 56.8, Fiber 1.2, Sugar 1.3, Protein 5.3
NASI GORENG ISTIMEWA (FRIED RICE INDONESIAN STYLE)
Provided by Eileen Yin-Fei Lo
Categories dinner, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat a wok over high heat for 30 seconds. Add three tablespoons of the peanut oil. When a wisp of white smoke appears, add the shallots and stir-fry for one minute. Add the chili and carrots, and cook for another minute. Add the shrimps and stir for 30 seconds. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
- Add the cooked rice to the wok and combine well. If the heat is too high, lower it to medium. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes. Add the beef and stir together, cooking for two more minutes. Turn off the heat and transfer the rice mixture to a heated platter.
- In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up. When done, place them atop the rice, one egg per serving.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 20 grams, Carbohydrate 134 grams, Fat 27 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 9 grams, TransFat 0 grams
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
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- Make Nasi Goreng paste: place all spice paste ingredients – shallots, garlic, roasted dried prawn paste (belachan), red chilli, and palm sugar – in a grinder or mortar and grind / pound to a fine paste. Remove and set aside.
- Add oil to a heavy wok placed over medium heat. Once hot, carefully crack an egg into the oil and fry, turning once, till cooked through and yolk set, with the edges just starting to get lightly browned and crispy at some places. Remove and repeat for all eggs. Leave oil in the wok.
- In the same wok, tip in prepared Nasi Goreng spice paste, and sauté, stirring continuously so the paste doesn’t catch the bottom of the wok, till fragrant and cooked through, and the oil begins to separate from the paste, about 5 minutes. The paste should not brown.
- Add the chilled cooked rice to the wok followed by the shredded cooked chicken. Toss with a spatula till well combined with the spice paste, about 3 minutes. Add kecap manis (sweet soy sauce), salt, and gently toss till evenly incorporated. Check seasoning, adding more salt if needed. Cook for another minute, then remove from heat.
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