Gluten-Free Nasi Goreng Kampung
Savor the authentic flavors of Indonesia with this Gluten-Free Nasi Goreng Kampung, a rustic fried rice dish that's as comforting as it is wholesome. This traditional village-style recipe features cold, perfectly cooked white rice stir-fried with tender diced chicken, vibrant vegetables like carrots and green beans, and aromatic ingredients such as garlic, shallots, and a hint of red chili for a gentle kick. What sets this dish apart is the rich umami from gluten-free soy sauce and shrimp paste, a touch that transports your taste buds straight to Southeast Asia. Scrambled eggs are folded in for extra texture and protein, while fresh cucumber and tomato slices on the side provide a refreshing balance. Easy to prepare in just 35 minutes, this gluten-free dish is perfect for weeknight dinners or a feast-worthy centerpiece. Whether you're following a gluten-free diet or simply looking for new global flavors, this Nasi Goreng Kampung will surely delight!
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Recipe Information
Ingredients
- 3 cups Cold cooked white rice
- 200 grams Chicken breast or thigh, diced
- 1 medium Carrot, finely diced
- 100 grams Green beans, sliced
- 3 Garlic cloves, minced
- 1 Red chili, sliced
- 2 Shallots, thinly sliced
- 3 tablespoons Gluten-free soy sauce
- 1 teaspoon Shrimp paste
- 2 Eggs
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Spring onions, chopped
- 0.5 Cucumber, sliced for serving
- 1 Tomato, sliced for serving
Instructions
Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat. Add the diced chicken and stir-fry until cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, reduce the heat to medium and add the remaining coconut oil. Fry the minced garlic, sliced shallots, and red chili until fragrant and golden, about 2 minutes.
Add the diced carrot and sliced green beans to the pan and stir-fry for another 3 minutes, until the vegetables start to soften.
Add the cold cooked rice to the pan, breaking up any clumps, and stir well to combine with the vegetables.
Return the cooked chicken to the pan. Add the gluten-free soy sauce and shrimp paste, stirring well to evenly coat the rice.
Push the rice mixture to one side of the pan and crack the eggs into the empty side. Scramble the eggs lightly, then mix them into the rice once they are mostly set.
Season the dish with salt and black pepper. Stir in the chopped spring onions and mix all ingredients well.
Serve the Nasi Goreng Kampung hot, garnished with fresh cucumber and tomato slices on the side.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.6 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 306 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2243 mg | 48% | |
*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.
