Gluten-Free Nasi Goreng
Elevate your weeknight dinner with this vibrant and flavorful Gluten-Free Nasi Goreng, a classic Indonesian fried rice dish reimagined for gluten-sensitive diets. Made with fragrant jasmine rice, stir-fried with tender chicken strips, crunchy veggies like carrot and red bell pepper, and infused with the bold flavors of gluten-free soy sauce, sweet kecap manis, and a hint of fish sauce, this recipe strikes the perfect balance of savory, sweet, and spicy. Crisp fried shallots and refreshing cucumber slices add delightful texture and brightness, while a squeeze of lime ties it all together. Ready in under an hour, this dish is an ideal blend of comfort food and bold, exotic flavors—perfect for family dinners or meal prepping. Try this easy, one-pan wonder and enjoy an authentic gluten-free twist on a beloved Southeast Asian favorite!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 3 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic cloves
- 1 medium, finely sliced Red chili
- 1 medium, julienned Carrot
- 1 medium, sliced Red bell pepper
- 250 grams, thinly sliced Chicken breast
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Fish sauce
- 100 grams, halved Cherry tomatoes
- 2 stalks, chopped Spring onions
- 0.5 medium, sliced (for garnish) Cucumber
- 2 tablespoons Fried shallots
- 1 medium, cut into wedges Lime
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Cook 2 cups of Jasmine rice according to the package instructions using 2.5 cups of water. Allow the rice to cool completely, ideally overnight in the fridge for best texture.
Heat 1 tablespoon of coconut oil in a large frying pan or wok over medium-high heat.
Add the diced onion, minced garlic, and sliced red chili to the pan. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the sliced carrot and red bell pepper to the pan, and cook for an additional 3-4 minutes until slightly tender.
Push the vegetables to one side of the pan and add 1 tablespoon of coconut oil. Add the sliced chicken breast pieces and stir-fry until cooked through and golden brown, about 5-6 minutes.
Once the chicken is cooked, combine it with the vegetables and stir in the cooled rice.
Increase the heat to high, then add 3 tablespoons of gluten-free soy sauce, 2 tablespoons of kecap manis, and 1 tablespoon of fish sauce. Mix well to ensure the rice is evenly coated.
Add the halved cherry tomatoes and stir-fry everything together for another 2-3 minutes until everything is heated through.
Stir in the chopped spring onions and season the rice with 1 teaspoon of salt and 1 teaspoon of black pepper.
Remove the pan from the heat and transfer the nasi goreng to serving plates.
Garnish with slices of cucumber and sprinkle fried shallots on top.
Serve with lime wedges on the side for an added touch of freshness. Enjoy your gluten-free Nasi Goreng!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 7732 mg | 336% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 54.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3750 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
