Heart-Healthy Nasi Goreng
Elevate your dinner table with this Heart-Healthy Nasi Goreng, a nutritious twist on the classic Indonesian fried rice. Packed with fiber-rich brown rice, colorful vegetables like carrots, bell peppers, and snow peas, and lean shredded chicken, this wholesome dish is flavored with vibrant turmeric and a touch of spicy chili paste for extra depth. The addition of baby spinach boosts the vitamin content, while a sunny-side-up egg adds creaminess and richness to every bite. Finished with fresh cilantro and a squeeze of lime, it’s a balanced, flavorful meal that’s perfect for anyone looking to indulge in healthier Asian-inspired cuisine. Quick to prepare in under an hour, this recipe is ideal for busy weeknights and serves up to four people.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 large Shallots, thinly sliced
- 1 cup Carrots, diced
- 1 large Red bell pepper, diced
- 1 cup Snow peas, trimmed and cut in half
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Ground turmeric
- 1 tablespoon Red chili paste
- 1 cup Cooked skinless chicken breast, shredded
- 2 cups Baby spinach
- 2 Eggs
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine it with water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 40 minutes, or until the rice is tender. Remove from heat and let it stand covered for 10 minutes before fluffing with a fork.
In a large non-stick skillet or wok, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sliced shallots. Sauté for about 2 minutes until fragrant and the shallots turn translucent.
Stir in the diced carrots, red bell pepper, and snow peas. Cook for 3-4 minutes, stirring frequently, until they start to soften but still have a slight crunch.
Add the cooked brown rice to the skillet, breaking up any clumps. Stir in the remaining one tablespoon of olive oil, low-sodium soy sauce, ground turmeric, and red chili paste. Toss everything together to ensure the rice is evenly coated with the seasoning and oil.
Fold in the shredded chicken and cook for another 2 minutes, ensuring the chicken is warmed through.
Add the baby spinach and continue to stir-fry until the spinach is wilted and well combined, about 1-2 minutes.
In a small non-stick pan, fry the eggs sunny side up or as desired. Ensure the yolks are still soft to provide moisture and richness to the dish.
Serve the nasi goreng hot, topped with a fried egg, a sprinkling of fresh cilantro, and a lime wedge on the side for squeezing over the top.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.6 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 462 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2529 mg | 54% | |
*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.
