Nasi Goreng Pinch Of Nom Recipes

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NASI GORENG (INDONESIAN FRIED RICE)



Nasi Goreng (Indonesian Fried Rice) image

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

Categories     Dinner     Sides

Time 20m

Number Of Ingredients 15

1 tbsp oil
5 oz / 150g chicken breast (, thinly sliced (or other protein))
1 tbsp kecap manis ((sweet soy sauce, Note 1))
1.5 tbsp oil
2 garlic cloves (, finely chopped)
1 tsp red chilli (, finely chopped (Note 2))
1 onion (, small, diced)
3 cups cooked white rice (, day old, cold (Note 3))
2 tbsp kecap manis ((sweet soy sauce, Note 1))
2 tsp shrimp paste (, optional (Note 4))
4 eggs (, fried to taste)
1 green onion (, sliced)
Tomatos and cucumbers, (cut into wedges/chunks)
Fried shallots (, store bought (optional) (Note 3))
Lime wedges

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

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)



Nasi Goreng Ayam (Indonesian Chicken Fried Rice) image

Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.

Provided by Kayla Stewart

Categories     dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 17

2 boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
1/4 teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
3 tablespoons coconut oil or sunflower oil
2 shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1 (3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2 garlic cloves, peeled and thinly sliced
1 cup green beans, chopped
2 scallions, chopped into large chunks
1/4 teaspoon ground turmeric
3 1/2 ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
2 tablespoons store-bought or homemade kecap manis (see Note for recipe)
2 teaspoons light soy sauce
1 1/2 teaspoons fish sauce
2 large eggs, or duck eggs
1 tablespoon store-bought or homemade crisp fried shallots
1/2 long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving

Steps:

  • In a medium bowl, season the chicken pieces with the salt and white pepper.
  • In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
  • Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
  • Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
  • Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
  • Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
  • Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

NASI GORENG



Nasi Goreng image

A colorful stir-fried rice dish of shrimp and eggs seasoned with a spicy soy sauce mixture.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 14

1 1/2 cups long grain rice, or 3 cups cooked and cooled long grain rice
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sambal oelek, plus more for serving
3 tablespoons peanut oil
3 large eggs, beaten
12 ounces small shrimp, peeled and deveined
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon brown sugar
1/2 teaspoon ground coriander
3 scallions, julienned, soaked in cold water
1 small carrot, julienned, soaked in cold water
Hoisin sauce, for serving

Steps:

  • If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
  • Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
  • Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
  • Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.

NASI GORENG (INDONESIAN STIR-FRIED RICE)



Nasi goreng (Indonesian stir-fried rice) image

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

300g long-grain rice
3 tbsp vegetable oil
4 large eggs, beaten
100g fine green beans, cut in half
2 chicken breasts, cut into small even chunks
180g pack large raw peeled prawns, cut in half
200g shallots, thinly sliced
20g garlic, finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 red bird's-eye chilli, sliced
1 medium carrot, thinly sliced
1 quantity Balinese spice paste (see recipe in 'goes well with'
1 tbsp tomato purée
1 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp light soy sauce
8 spring onions, thinly sliced
½ cucumber , sliced
2 medium tomatoes , sliced
4 tbsp crispy fried onions
prawn cracker

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

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