High Protein Nasi Goreng
Elevate your weeknight dinner game with this High Protein Nasi Goreng, a healthier twist on the beloved Indonesian fried rice. Packed with nutrient-dense brown rice, juicy chicken breast, and cubes of firm tofu, this dish is a powerhouse of lean protein. The medley of scrambled eggs, fragrant shallots, garlic, and a fiery kick of red chili ensures every bite bursts with authentic flavor. Finished with crunchy bean sprouts and savory notes of soy and fish sauce, this 25-minute stir-fry is the ultimate guilt-free comfort food. Perfect for meal prep or family dinners, this protein-packed nasi goreng delivers bold flavors while keeping you fueled for the day. Try this easy and satisfying recipe today!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 300 grams Chicken breast
- 200 grams Firm tofu
- 3 large Eggs
- 3 pieces Shallots
- 4 pieces Garlic cloves
- 2 pieces Red chili
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 3 tablespoons Cooking oil
- 2 stalks Spring onions
- 1 cup Bean sprouts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the brown rice according to package instructions and let it cool, preferably preparing it a day ahead for best results.
Dice the chicken breast into small bite-sized pieces.
Cut the firm tofu into small cubes and set aside.
Slice the shallots and mince the garlic. Thinly slice the red chili and chop the spring onions.
Heat 1 tablespoon of cooking oil in a large non-stick skillet or wok over medium-high heat.
Scramble the eggs in the skillet until fully cooked, then remove and set aside.
Add another tablespoon of oil to the skillet, and sauté the shallots, garlic, and red chili until fragrant, about 2 minutes.
Add the diced chicken to the skillet, cooking until browned and cooked through, about 4-5 minutes.
In the same pan, add the tofu cubes and stir-fry for 2-3 minutes until they are lightly browned.
Add the remaining tablespoon of oil and cold cooked rice to the skillet. Stir well to combine with the other ingredients.
Pour in the soy sauce and fish sauce, continuing to stir-fry for 3-4 minutes, ensuring the rice is evenly coated.
Add the scrambled eggs, chopped spring onions, bean sprouts, salt, and pepper to the rice mixture. Stir and combine thoroughly for another 2-3 minutes.
Serve hot, garnished with additional spring onions or sliced chili if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.3 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 586 mg | 45% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2407 mg | 51% | |
*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.
