Nasi goreng

title="Nasi goreng"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Nasi-goreng.jpg" srcset="https://img.taste.com.au/e91XflTb/w720-h480-cfill-q80/taste/2016/11/nasi-goreng-21290-1.jpeg 720w, https://img.taste.com.au/wGMfjrnr/w643-h428-cfill-q90/taste/2016/11/nasi-goreng-21290-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Nasi goreng"
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(11) Rate it

• 0:20 Prep


• 0:40 Cook


• 
  4 Servings


• Advanced

Whip up dinner in a flash with this tasty Nasi goreng.

Featured in
Indonesian recipes, Bacon & ham recipes

Ingredients

• 400g (2 cups) white long-grain rice


• 1 tablespoon vegetable oil, or peanut oil


• 2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces


• 1 175g pkt shortcut bacon, thinly sliced crossways


• 5 eschalots (French shallots), thinly sliced


• 2 garlic cloves, thinly sliced


• 1 carrot, finely diced


• 1 celery stick, trimmed, finely diced


• 200g small cooked peeled prawns


• 40g (3/4 cup) loosely packed finely shredded Chinese cabbage


• 80g bean sprouts


• 2 tablespoons bought fried shallots (Maesri brand)


• 2 tablespoons kecap manis


• 1 tablespoon soy sauce


• 4 eggs

Method

• 
  
  
  Step 1
  
  
  
  
  Cook rice in a large saucepan of salted boiling water following packet absorption instructions until tender. Drain. Spread over 2 baking trays, in a thin layer, and set aside for 2 hours to cool completely.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a large wok over medium heat. Add half the oil and heat until just smoking. Add half the chicken and stir-fry, for 3 minutes or until brown and just cooked through. Transfer to a bowl and repeat with remaining chicken. Add the bacon to the wok and stir-fry for 2 minutes or until brown and crisp. Transfer to a bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add remaining oil to wok and heat until just smoking. Add the eschalots and garlic, and stir-fry for 2 minutes or until eschalots are soft. Add the carrot and celery, and stir-fry for 3 minutes or until carrot is tender. Add the prawns and stir-fry for 2 minutes or until heated through.
  
  
  

  
  

  
  



• 
  
  
  Step 4
  
  
  
  
  Return cooked chicken and bacon to the wok with cabbage, and stir-fry for 3 minutes or until cabbage wilts. Add cooled rice, bean sprouts, half the fried shallots, the kecap manis and soy sauce. Stir-fry for 2 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Heat a large non-stick frying pan over medium-high heat. Crack 2 eggs into the pan and cook, uncovered, for 2 minutes or until the white sets and the yolk is almost set (for a soft yolk) or until cooked to your liking. Transfer to a plate and repeat with remaining eggs.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Spoon nasi goreng into shallow serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots. Serve immediately.
  
  
  

• Low sugar

Nutrition

• 3091 kj

  Energy




• 23g

  Fat Total




• 7g

  Saturated Fat




• 3g

  Fibre




• 44g

  Protein




• 361mg

  Cholesterol




• 1982.1mg

  Sodium




• 4g

  Carbs (sugar)




• 85g

  Carbs (total)

All nutrition values are per serve

Notes

Note: Kecap manis is a thick, sweet sauce made from soya beans and is available from most supermarkets. The cooked rice for this dish needs to be cold before stir-frying otherwise its texture will change.

• Author: Amanda Kelly


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au