Nasi Goreng
Discover the irresistible flavors of Indonesia with this authentic Nasi Goreng recipe, a true showcase of bold and aromatic ingredients. This quick and easy fried rice dish combines tender shredded chicken, fragrant shallots, garlic, and red chili for a savory base, expertly balanced with a touch of sweet soy sauce (kecap manis) and umami-rich shrimp paste. Perfectly scrambled eggs and a hint of spring onions elevate the dish, while crunchy cucumber and juicy tomato slices add refreshing contrast. Ready in just 30 minutes, this one-pan wonder is your ticket to a satisfying and flavorful meal that brings the essence of Indonesian street food right to your table. Ideal for weeknight dinners or an exotic lunch, this Nasi Goreng recipe is as vibrant as it is delicious!
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Recipe Information
Ingredients
- 500 grams cooked rice
- 3 tablespoons vegetable oil
- 2 whole shallots
- 3 whole garlic cloves
- 1 whole red chili
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon soy sauce
- 1 teaspoon shrimp paste
- 150 grams chicken breast, cooked and shredded
- 2 whole spring onions
- 2 whole egg
- 0.5 whole cucumber, sliced
- 1 whole tomato, sliced
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Finely slice the shallots, garlic, and red chili. Chop the spring onions.
In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium heat.
Add the sliced shallots, garlic, and red chili to the oil and sauté until fragrant and the shallots are golden brown.
Add the shrimp paste to the pan and cook for another minute, stirring to combine.
Add the shredded chicken to the pan, stir to coat in the aromatic mixture, and heat through.
Push the ingredients to one side of the pan, add the remaining tablespoon of oil, and crack the eggs into the pan. Scramble the eggs lightly, then mix them through the other ingredients.
Add the cooked rice to the pan. Use a spatula to break up any clumps and incorporate thoroughly with the aromatics and eggs.
Drizzle the sweet soy sauce and regular soy sauce over the rice mixture. Stir to evenly distribute the sauces, ensuring each grain of rice is coated.
Add salt and pepper according to taste, and toss in the chopped spring onions. Mix well.
Once everything is well combined and heated through, remove the pan from the heat.
Serve the nasi goreng on plates, garnishing each serving with sliced cucumber and tomato on the side.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 27.0 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1710 mg | 36% | |
*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.
