Low Fat Nasi Goreng Kampung
Discover the flavors of tradition with a healthy twist in this irresistible Low Fat Nasi Goreng Kampung recipe. A lighter take on the classic Indonesian village-style fried rice, this dish features nutrient-packed brown rice and lean diced chicken breast, stir-fried with aromatic garlic, shallots, and a medley of vibrant vegetables like carrots and green beans. Infused with low sodium soy sauce, fish sauce, and a hint of white pepper, every bite bursts with authentic Southeast Asian flavors without the guilt. Quick to prepare in just 30 minutes, this recipe is perfect for busy weeknights or meal prep. Garnished with fresh coriander leaves and served alongside refreshing cucumber slices, it’s a wholesome, low-fat dinner that’s as satisfying as it is delicious. Keywords: Low Fat Nasi Goreng, Healthy Fried Rice, Indonesian Recipe.
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Recipe Information
Ingredients
- 3 cups Cooked brown rice
- Cooking spray
- 3 cloves Garlic, minced
- 3 medium Shallots, thinly sliced
- 1 large Red chili, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Green beans, cut into 1-inch pieces
- 150 grams Skinless chicken breast, diced
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Fish sauce
- 0.5 teaspoon White pepper
- 2 tablespoons Spring onions, chopped
- Fresh coriander leaves, for garnish
- Cucumber slices, for serving
Instructions
Prepare all your ingredients: mince the garlic, slice the shallots and chili, julienne the carrot, and cut the green beans and chicken breast.
Spray a large non-stick pan or wok with cooking spray and heat it over medium heat.
Add the minced garlic and sliced shallots to the pan, stirring until fragrant and the shallots start to become translucent, about 2-3 minutes.
Increase the heat to high and add the diced chicken breast to the pan. Stir-fry until the chicken is cooked through and lightly browned, approximately 4-5 minutes.
Add the sliced red chili, julienned carrot, and green beans to the pan. Stir-fry for another 3 minutes until the vegetables are tender but still crisp.
Stir in the cooked brown rice, making sure to break up any clumps. Mix everything thoroughly so the rice is evenly coated with the garlic and shallots.
Pour the low sodium soy sauce and fish sauce over the rice mixture. Sprinkle the white pepper, then stir everything together to combine all flavors, for about 2 minutes.
Turn off the heat and mix in the chopped spring onions.
Garnish with fresh coriander leaves and serve with cucumber slices on the side.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 17.0 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2132 mg | 45% | |
*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.
