Gluten-Free Nasi Goreng (Indonesian Fried Rice)
Elevate your weeknight dinners with this irresistible Gluten-Free Nasi Goreng, a vibrant Indonesian fried rice bursting with bold flavors and wholesome ingredients. Made with day-old white rice for the perfect texture, this gluten-free adaptation features savory shredded chicken, colorful carrots and green beans, and fragrant garlic and shallots, all tossed in soy sauce that's safe for gluten-sensitive diets. A sprinkle of fresh coriander and lime wedges add zesty brightness to the dish, while scrambled eggs bring richness to every bite. Ready in just 30 minutes, this healthy and satisfying one-pan recipe is perfect for busy cooks seeking an authentic taste of Southeast Asia right at home. Whether enjoyed on its own or alongside your favorite sides, gluten-free nasi goreng is sure to become a new household favorite!
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Recipe Information
Ingredients
- 3 cups white rice (preferably day-old)
- 3 tablespoons vegetable oil
- 3 tablespoons gluten-free soy sauce
- 2 large eggs
- 2 small, thinly sliced shallots
- 3 minced garlic cloves
- 1 medium, cooked and shredded chicken breast
- 1 medium, diced carrot
- 100 grams, cut into 1-inch pieces green beans
- 1 small, sliced red chili (optional)
- 2 sliced spring onions
- 1 cut into wedges lime
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Ensure that your rice is cold and separated well in grains for the best texture. It's ideal to cook the rice a day in advance and refrigerate it overnight.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Crack the eggs into the pan, scramble, and cook until they are just set. Remove from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the sliced shallots and minced garlic; sauté for about 2 minutes until fragrant and slightly golden.
Add the diced carrot, green beans, and sliced chili to the pan (if using). Stir-fry the vegetables for about 3-4 minutes until they start to soften.
Stir in the cooked, shredded chicken and continue cooking for another 2 minutes until the chicken is heated through.
Push the mixture to one side of the pan and add the rice. Pour the gluten-free soy sauce over the rice and mix well, combining all ingredients.
Stir in the scrambled eggs, ensuring they are evenly distributed throughout the rice.
Season the fried rice with salt and black pepper. Taste and adjust the seasoning if necessary.
Sprinkle the sliced spring onions on top and remove from heat.
Garnish the nasi goreng with fresh coriander leaves and serve with lime wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5859 mg | 255% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.5 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1610 mg | 34% | |
*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.
