Nasi Goreng
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Calories
402 kcal
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Course
Main Course
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Cuisine
Indonesian
Nasi Goreng
Description
This Nasi Goreng recipe begins by preparing a paste from toasted almonds, black peppercorns, nutmeg, turmeric, chili flakes, garlic, ginger, and lemongrass, balanced further with lime juice and fish sauce. This paste is incorporated into sautéed onions, mushrooms, green beans, cooked chicken breast, and king prawns to create layered flavors. Brown rice is boiled separately and combined at the end. The dish is accompanied by a simple omelet made with eggs, tamari sauce, and milk, pan-fried in olive oil for a tender texture.
The resulting dish has a fragrant and mildly spicy character, with the almond and spices giving an earthy nuttiness and warmth. The combination of rice, proteins, and vegetables offers a hearty meal with a variety of textures, from tender meats and prawns to crisp green beans and soft omelet.
This recipe can be easily adapted for vegetarians by replacing the chicken and prawns with vegetables such as zucchini, aubergine, mushrooms, or tofu. The dish is best served fresh and benefits from the brightness of fresh cilantro sprinkled at serving.
If preparing leftovers, the omelet is best remade rather than frozen. Additional vegetables like spinach can be added during cooking for extra nutrients. Tamari sauce can be substituted or omitted as preferred without affecting the core flavors.
Ingredients
Paste:
- 1 teaspoon black peppercorns
- 0.5 teaspoon ground nutmeg
- 100 g almonds
- 1 teaspoon Turmeric ground
- 1 teaspoon chili flakes
- 2 garlic clove
- 30 g ginger chopped, fresh
- 1 talk lemongrass bruised then finely chopped
- 2 teaspoon fish sauce
- 1 tablespoon olive oil
- 1 lime juice only; for the almond mix
- 1 lime juice only; for the garlic mix
- 1 teaspoon salt sea salt
Omelette:
- 2 egg
- 1 tablespoon skimmed milk
- 1 tablespoon tamari sauce
- 0.5 tablespoon olive oil
Other Ingredients:
- 1 tablespoon olive oil for the chicken
- 1 tablespoon olive oil for the onions
- 100 g brown rice
- 2 onion chopped
- 10 mushrooms sliced
- 200 g green beans
- 150 g chicken breast
- 200 g king prawns
- 200 ml water boiling
- cilantro to serve, fresh
Instructions
- Put 1 teaspoon Black peppercorns, 0.5 teaspoon Ground nutmeg, 100 g Almonds, 1 teaspoon Ground turmeric, 1 teaspoon Sea salt and 1 teaspoon Chilli flakes into a pestle and mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
- Combine 30 g Fresh ginger, 2 Garlic clove, 1 stalk Lemongrass and the juice of 1 Lime in a pestle and mortar until smooth. Mix in 2 teaspoon Fish sauce, 1 tablespoon Olive oil and the juice of 1 Lime.
- Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
- Heat 1 tablespoon Olive oil in a pan and fry 150 g Chicken breast until cooked through, about 5-7 minutes.
- Boil 100 g Brown rice according to the packet instructions. Drain and put to the side.
- Heat 1 tablespoon Olive oil in the pan and lightly fry 2 Onions and 10 Mushrooms until golden brown.
- Put 200 g Green beans on to boil.
- Add the paste to the onions and mushrooms and cook for 2 minutes.
- Add the rice and 200 ml Boiling water and continue to cook until the water has reduced.
- Add the coked chicken, 200 g King prawns and half the green beans and cook for a further 2 minutes.
- Whisk together 2 Eggs, 1 tablespoon Skimmed milk and 1 tablespoon Tamari sauce (optional).
- In a separate pan heat 0.5 tablespoon Olive oil and make an omelette with the whisked egg mix.
- Once the omelette is cooked, slice into 2x1 inch pieces.
- Serve the Nasi Goreng, topped with the chopped omelette and finely chopped Fresh coriander (cilantro).
Notes
- To make a vegetarian version, replace the chicken and prawns with vegetables like zucchini, aubergine, mushrooms, or tofu.
- Omelette should not be frozen; prepare fresh when serving leftovers.
- Add spinach when cooking chicken and prawns to boost vegetable content.
- If tamari sauce is unavailable, substitute a low-salt soy sauce or omit entirely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 402kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 351mg | 15% |
| Potassium | 486mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 120mg | 12% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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