Nasi Goreng (Indonesian Fried Rice)
User Reviews
4.4
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 Servings
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Calories
357 kcal
-
Course
Main Course
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Cuisine
Asian
Nasi Goreng (Indonesian Fried Rice)
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Indonesian-style Fried Rice Nasi Goreng with moist chicken and sweet and savory flavors you'll love. Easy to make in minutes and in one pan!
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Ingredients
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 teaspoon shrimp paste sautéed
- 1 teaspoon chili paste sambal oelek
- 1 pound chicken breast boneless, skinless, cut into ½-inch pieces
- 3 cups white rice cold cooked
- 2 tablespoons kecap manis
- salt to taste
- black pepper to taste
For Garnishing
- 4 egg sunny side up
- shallot fried
- cucumber sliced
- tomato sliced
Instructions
- In a bowl, break cold cooked rice with hands to separate grains.
- Heat wok or wide pan over high heat. When the pan is hot, add oil and swirl around the bottom of the pan. Heat until shimmering.
- Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and cooked through.
- Add shrimp paste and chili paste, stirring regularly.
- Add rice and cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
- Add kecap manis and toss rice gently until fully coated with sauce and evenly colored.
- Season with salt to taste.
- Transfer to serving plate and top with fried egg, fried shallots, and sliced cucumbers and tomatoes. Serve hot.
Notes
- If you can't find kecap manis, make your own by reducing equal parts of soy sauce and brown or palm sugar over medium heat until thickened to a syrup consistency.
- If using freshly-cooked rice, spread out in a thin layer on a baking sheet and freeze for 1 to 2 hours or refrigerate for 3 to 4 hours to dry and completely cool.
- This is a speedy process, so have all the ingredients prepared and ready for the brief stir-frying.
- Use a wok or a wide pan with high sides to allow a good distribution of the ingredients without spilling and to give the rice enough space to toast nicely. Stir-fry on high heat to prevent the rice from sticking to the surface and to give it a nice, toasty flavor.
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
42g
(14%)
Protein
28g
(56%)
Fat
6g
(9%)
Cholesterol
86mg
(29%)
Sodium
339mg
(14%)
Potassium
461mg
(10%)
Sugar
6g
(12%)
Vitamin A
35IU
(1%)
Vitamin C
1.8mg
(2%)
Calcium
25mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Cholesterol | 86mg | 29% |
| Sodium | 339mg | 14% |
| Potassium | 461mg | 10% |
| Sugar | 6g | 12% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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