Nassi Goreng Recipes

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INDONESIAN FRIED RICE (NASI GORENG)



Indonesian Fried Rice (Nasi Goreng) image

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

1 cup uncooked white rice
2 cups water
cooking spray
3 eggs, beaten
1 tablespoon vegetable oil
1 onion, chopped
1 leek, chopped
1 clove garlic, minced
2 green chile peppers, chopped
½ pound skinless, boneless chicken breasts, cut into thin strips
½ pound peeled and deveined prawns
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons sweet soy sauce (Indonesian kecap manis)

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 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

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



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.

AMAZING NASI GORENG



Amazing Nasi Goreng image

Make and share this Amazing Nasi Goreng recipe from Food.com.

Provided by Carol H

Categories     Long Grain Rice

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 cups long grain rice
3 tablespoons vegetable oil
6 slices smoked bacon
1 1/2 cups lean pork or 1 1/2 cups chicken, diced
1 medium onion, chopped
2 garlic cloves, crushed
1 medium carrot, shredded
2 cups cabbage, chopped
4 cups water
1 leek, sliced into rings
1 teaspoon trassi oedang (shrimp paste)
1 tablespoon ketjap manis
1/4 teaspoon cumin
1/4 teaspoon curcumae
1/4 teaspoon coriander
1 teaspoon sambal oelek (optional)
salt

Steps:

  • Boil the rice according to the instructions on the package. Make sure that the rice is fluffy.
  • In a wok or large skillet, heat the vegetable oil and fry the smoked bacon and pork or chicken until done.
  • Add the onion and garlic.
  • Turn the heat to medium and simmer for about 5 minutes.
  • Meanwhile, in a separate large saucepan, bring the carrot and cabbage to a boil in about 4 cups of water. Boil for 3 minutes; drain.
  • Add the leek and trassi oedang to the meat mixture; simmer for 3 minutes.
  • Add the cooked cabbage and carrot mixture.
  • Keep the entire mixture on low heat and stir in the beaten eggs until they are well incorporated.
  • Add the ketjap manis, cumin, curcumae, coriander, and sambal oelek if using.
  • Stir well and add the fluffy white rice.
  • Mix well and serve warm.
  • Serving Ideas:.
  • May serve with sate (peanut sauce) on the side.
  • NOTES : Trassi is a shrimp paste found in Asian grocery stores. If you do not have any, you can either use peeled shrimp mixed in with the other meat, or leave it out all together.
  • Ketjap manis is a sweet soy sauce. Use regular soy sauce if you can't find this type, but you are missing something wonderful! We don't use the cabbage in our nasi.
  • Instead of the spices listed above, we usually just buy a Nasi goreng spice mixture at a Dutch store, or Chinese market. It is easy and very good.
  • I don't know what curcumae is so I guess we don't put it in our nasi!

Nutrition Facts : Calories 430.5, Fat 16.4, SaturatedFat 3.3, Cholesterol 13.2, Sodium 312.4, Carbohydrate 60.2, Fiber 4.3, Sugar 4.2, Protein 10.4

NASI GORENG



Nasi Goreng image

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

3/4 pint basmati rice
1 1/2 pints boiling water
salt
3 onions, chopped small
2 cloves garlic, crushed
1 chicken stock cube
4 dried chilies, chopped (roughly one per person)
3 -4 chicken breasts, diced
1/2 tablespoon coriander seed
prawns or shrimp (according to how much you like them)
olive oil or other flavoured oil
2 eggs, omelette (optional)
sliced cucumber (optional)
tomatoes (optional)

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 it’s 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



Nasi Goreng image

This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: "This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp."

Provided by PaulaG

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 20

4 slices bacon
1 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup green onion, finely diced
4 tablespoons grated carrots
3 garlic cloves, finely chopped
1 cup mushroom, chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons catsup
1 teaspoon brown sugar
2 teaspoons crushed coriander seeds
1 teaspoon white pepper
1 teaspoon curry powder
2 teaspoons sambal oelek
1 cup basmati rice (Can be done a day ahead) or 1 cup jasmine rice, cooked and cooled (Can be done a day ahead)
2 eggs, beaten
4 green onions, chopped
1/4 cup cilantro, chopped
1 lb shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, cut into bite-size pieces

Steps:

  • Saute bacon, crumble and set aside.
  • To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
  • Add soy sauce, fish sauce, catsup, brown sugar, coriander seeds, white pepper, curry powder and sambal oelek- saute 1-2 minutes to let flavors develop.
  • Mix in cooled cooked rice- put pan aside and keep warm.
  • In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
  • In the same pan, add 1 tbl oil, add beaten eggs and cook to desired degree of doneness, Turn out egg like a crepe, cut into thin strips and reserve.
  • Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.

Nutrition Facts : Calories 442.1, Fat 9.7, SaturatedFat 2.5, Cholesterol 337.4, Sodium 2495.1, Carbohydrate 51, Fiber 4.5, Sugar 7.1, Protein 37.1

NASSI GORENG



Nassi Goreng image

(Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng.

Provided by echo echo

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 lb cubed lean pork
4 tablespoons oil
2 onions, chopped
2 garlic cloves, crushed
1/2 teaspoon salt
fresh ground pepper
1 teaspoon sambal oelek
1 teaspoon trassi oedang (optional)
1 teaspoon confectioners' sugar
2 leeks, sliced into rings
6 cups cooked white rice
1/2 cup peeled baby shrimp
1 teaspoon ketjap manis or 1 teaspoon soy sauce
2 tablespoons finely chopped celery tops (the leafy portion)
2 eggs
2 tomatoes, sliced
4 gherkins, sliced

Steps:

  • In a heavy saucepan, brown the pork in oil over high heat.
  • Add the onions through sugar and saute 5 minutes.
  • Add the leeks and saute 2 minutes more.
  • Add the cooked rice and cook for a few minutes over high heat, stirring constantly.
  • Add the shrimp through celery tops and heat through.
  • Quickly make an omelet with the eggs and cut into long strips.
  • Serve nassi goreng on a warm platter, garnished with strips of omelet placed on top in a lattice-type pattern, topped with tomato and gherkin slices.

Nutrition Facts : Calories 637.9, Fat 18.7, SaturatedFat 3.6, Cholesterol 122.5, Sodium 1187.6, Carbohydrate 98, Fiber 4, Sugar 8.8, Protein 18.1

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