Bosnian-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically uses shrimp paste and sweet soy sauce, our Bosnian adaptation replaces these ingredients with local alternatives. We also incorporate Bosnian spices and herbs to give the dish a distinct flavor profile. We alse have the original recipe for Nasi goreng, so you can check it out.

• 300g (10.5 oz) long-grain rice 300g (10.5 oz) long-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) chicken breast, diced 200g (7 oz) chicken breast, diced
• 100g (3.5 oz) smoked beef, thinly sliced 100g (3.5 oz) smoked beef, thinly sliced
• 2 eggs, beaten 2 eggs, beaten
• 1 carrot, finely diced 1 carrot, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 50g (1.75 oz) frozen peas 50g (1.75 oz) frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice according to package instructions. Once cooked, set aside to cool.
2. 2.
   Heat the vegetable oil in a large frying pan or wok over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant and translucent.
4. 4.
   Add the diced chicken breast and smoked beef to the pan. Cook until the chicken is no longer pink and the beef is slightly crispy.
5. 5.
   Push the chicken and beef to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
6. 6.
   Add the diced carrot, red bell pepper, and frozen peas to the pan. Stir-fry for a few minutes until the vegetables are tender.
7. 7.
   Add the cooked rice to the pan and mix well with the other ingredients.
8. 8.
   Drizzle the soy sauce over the rice and sprinkle with paprika and dried thyme. Season with salt and pepper to taste. Stir-fry for another 2-3 minutes to allow the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken is cooked thoroughly to avoid any risk of foodborne illness.
• Smoked beef — Use thinly sliced smoked beef for a rich and smoky flavor.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For an extra kick of flavor, add a dash of Bosnian chili powder or crushed red pepper flakes.
• Feel free to customize the dish by adding other vegetables such as mushrooms or green beans.
• To make it spicier, serve with a side of Bosnian ajvar or hot sauce.
• Leftover Bosnian-style Nasi Goreng can be refrigerated and enjoyed the next day for a quick and tasty lunch.
• Serve with a wedge of lemon for a refreshing citrus twist.

Serving advice

Serve the Bosnian-style Nasi Goreng hot as a main course. It can be enjoyed on its own or accompanied by a fresh salad or pickled vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a large serving dish or individual bowls for an appealing presentation.