NASI GORENG (INDONESIAN FRIED RICE)
Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add chicken, shrimp or eggs, or keep it vegan with Tofu! Easy tasty recipe! Vegan-adaptable and gluten-free.
Provided by Sylvia Fountaine | Feasting at Home
Categories vegan
Time 30m
Yield 3
Number Of Ingredients 15
Steps:
- In an extra-large skillet or wok, pan-sear your choice of protein in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
- In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.
- At the same time, while veggies are cooking, whisk, salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)
- Once the veggies are tender, scoot them over to one side of the pan. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.
- Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using. Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.
- Divide among bowls and serve with some of the optional garnishes, lime & chile paste.
Nutrition Facts : Calories 500 calories, Sugar 14.1 g, Sodium 526.1 mg, Fat 22.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 60 g, Fiber 5.3 g, Protein 18.2 g, Cholesterol 124 mg
INDONESIAN FRIED RICE (NASI GORENG)
Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.
Provided by frida
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
- Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
- Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
- Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g
NASI GORENG (INDONESIAN FRIED RICE) RECIPE
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Provided by Pat Tanumihardja
Categories Mains Quick and Easy Quick Dinners
Time 20m
Yield 2
Number Of Ingredients 17
Steps:
- For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chile, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
- For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
- Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.
- Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
- Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.
Nutrition Facts : Calories 630 kcal, Carbohydrate 105 g, Cholesterol 184 mg, Fiber 3 g, Protein 17 g, SaturatedFat 3 g, Sodium 1212 mg, Sugar 14 g, Fat 15 g, ServingSize Serves 2 generously, UnsaturatedFat 0 g
NASI GORENG (INDONESIAN FRIED RICE)
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok over high heat.
- Add chilli and garlic, stir for 10 seconds.
- Add onion, cook for 1 minute.
- Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
- Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
- Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Nutrition Facts : ServingSize 187 g, Calories 453 kcal, Carbohydrate 58.6 g, Protein 23.7 g, Fat 13 g, SaturatedFat 2.4 g, Cholesterol 196 mg, Sodium 898 mg, Fiber 1.3 g, Sugar 1.2 g
MY VERSION OF NASI GORENG (INDONESIAN FRIED RICE)
This tastes best with day-old rice. A family favorite growing up. My grandmother used to make it using bacon. I substitute turkey bacon or chicken since I no longer eat pork. The turkey bacon tastes the same and is better for you. We always served strips of fried egg over the top, but this is optional. Remember, if the nasi goreng not spicy enough for you at the end, add more sambal to your plate until your nose runs sufficiently.
Provided by BatiksWindmillsAndT
Categories Chicken Breast
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour a little oil in a large skillet/wok.
- Fry chicken/bacon in skillet on medium heat until cooked thoroughly.
- Add all other ingredients except rice to the skillet. Add sambal if you want it hot.
- Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.
- Add rice to mixture and mix it in .
- Heat until rice is heated.
- Add more ketchup to taste. There is usually enough ketchup when the rice is light brown from its color.
- To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.
Nutrition Facts : Calories 471.7, Fat 4.4, SaturatedFat 1.2, Cholesterol 41.2, Sodium 101.1, Carbohydrate 83.4, Fiber 3.7, Sugar 3.6, Protein 21.8
INDONESIAN FRIED RICE (NASI GORENG)
When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.
Provided by Daydream
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Boil rice in plenty of salted water until cooked.
- Rinse, drain and spread the rice to cool.
- Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- Combine eggs with sesame oil and salt, and put aside (see below).
- Heat wok or large frying pan over heat until hot.
- Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add egg mixture and continue to stir-fry for another minute.
- Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
- These can then be used as garnish on the finished dish.
- Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
INDONESIAN FRIED RICE - NASI GORENG
Make and share this Indonesian Fried Rice - Nasi Goreng recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
- Stir the rice with a fork to separate the grains.
- Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
- Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
- Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
- Garnish with shredded egg, cucumber, and tomato.
- Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
Nutrition Facts : Calories 430.9, Fat 13.8, SaturatedFat 2.9, Cholesterol 78.8, Sodium 590, Carbohydrate 61.2, Fiber 1.1, Sugar 2, Protein 14.2
INDONESIAN NASI GORENG
Make and share this Indonesian Nasi Goreng recipe from Food.com.
Provided by tunasushi
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First, prepare the eggs. Crack em, whisk em up with salt, and fry a flat omelette on both sides. When it is cool, chop it into little bits that looks like little sticks. Keep aside.
- In a food processor or blender, blend the onion, garlic, chilli (de-seeded if you can't take spicy food)and the shrimp paste. Pulse it up real well till everything is smooth, with the help of just a bit of water imbetween.
- Heat up loads of oil in a big pan and fry the paste on a low heat for 15 minutes. Add in your chicken (which should be cut into strips!) and fry till its cooked. Put in your dried anchovies or shrimp and cook for 5 minutes.
- Add in the mixed vegetables and fry for another 3 minutes or so. Finally toss in your cooked basmati rice and cook cook cook till everything is well coated.
- Dump in your lil egg strips and continue tossing and frying for another 5 minutes.
Nutrition Facts : Calories 173.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1112.5, Carbohydrate 28.9, Fiber 1.5, Sugar 2.5, Protein 7.7
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
NASI GORENG
This recipe was brought back from Singapore when my parents were there in the 1950's. i have tried other versions both commercial and at home, and still rate this the best.
Provided by Pete Flannery 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
- Crumble the stock cube into the water, stir to dissolve it and add to the rice.
- Bring to a vigorous boil.
- Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
- Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
- Using a wok (ideally), heat a generous quantity of oil until its just beginning to smoke, swirl around the wok so the sides are coated.
- Add coriander, meat and salt, fry for about five minutes turning regularly.
- Add the onion mixture and mix well together over the heat until all are cooked.
- Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
- Make an omelette and break it into the mixture before serving.
- Serve with a side dish of tomatoes and cucumber.
- Soy sauce adds to the flavour when served.
Nutrition Facts : Calories 482.8, Fat 12.4, SaturatedFat 3.4, Cholesterol 69.8, Sodium 370.9, Carbohydrate 62.3, Fiber 4.2, Sugar 4.3, Protein 29.4
NASI GORENG
This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.
Provided by Brian Holley
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.
- Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.
- In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.
- Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.
- Garnish with the eggs.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 15.6, Cholesterol 167, Sodium 1043.9, Carbohydrate 85, Fiber 3.2, Sugar 3.5, Protein 12.1
EASY INDONESIAN FRIED RICE (BUMBU NASI GORENG)
I bought a jar of Kokita brand Nasi Goreng seasoning at the Uwajimaya store in Seattle and it made the best fried rice I had ever eaten. After scraping the last bits from the side of the jar, I didn't want to make the hour drive just for more (although it was tempting), so I improvised based on the ingredients. If you can find it, I highly suggest buying the pre-made product as it makes preparation very simple. After eating Indonesian fried rice I haven't been able to go back to making the more popular Chinese version. What makes this different than Chinese rice is the prominence of chili rather than soy sauce. Shallots, smaller and milder than the onion, are a pleasant addition. I like to add a lot of chili and use fish sauce as the source of saltiness. Many recipes call for shrimp paste, I haven't tried it and think it's just fine without since the fish sauce adds a seafood taste. There are other posted recipes for this dish, but this one is simpler and the eggs can be cooked right in with the rice. This is also great as a vegetarian (even vegan) dish, just omit the shrimp and use fried tofu instead of egg and use soy instead of fish sauce. Warning: this may be spicy for those with more delicate palates.
Provided by Yamakawa
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
- Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
- Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
- Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
- Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
- Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
- If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.
Nutrition Facts : Calories 327.7, Fat 12.9, SaturatedFat 2.6, Cholesterol 105.8, Sodium 558.9, Carbohydrate 44.4, Fiber 0.5, Sugar 0.5, Protein 7.5
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