Nasi Goreng Adapted to French Cuisine

Ingredients

While the original Indonesian Nasi Goreng typically includes ingredients like shrimp paste and kecap manis, this French-inspired version incorporates French flavors and ingredients. The dish is elevated with the addition of herbs like thyme and parsley, and the use of French mustard and white wine adds a subtle tangy note to the dish. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 100g mushrooms, sliced 100g mushrooms, sliced
• 100g cooked chicken, shredded 100g cooked chicken, shredded
• 2 tablespoons French mustard 2 tablespoons French mustard
• 2 tablespoons white wine 2 tablespoons white wine
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, fried sunny-side up 2 eggs, fried sunny-side up
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced carrot, red bell pepper, and sliced mushrooms to the skillet. Cook until the vegetables are tender.
3. 3.
   Stir in the shredded chicken, French mustard, white wine, soy sauce, dried thyme, and dried parsley. Mix well to combine.
4. 4.
   Add the cooked jasmine rice to the skillet and stir-fry for a few minutes, ensuring all the ingredients are evenly distributed.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   In a separate pan, fry the eggs sunny-side up.
7. 7.
   Serve the French-inspired Nasi Goreng hot, topped with a fried egg and garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms thinly to ensure they cook evenly.
• French mustard — Use Dijon mustard for its distinct flavor.
• White wine — Choose a dry white wine, such as Sauvignon Blanc or Chardonnay, to add a subtle tang to the dish.
• Jasmine rice — Use cooked jasmine rice that has been cooled beforehand for the best texture.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and flavor.

Tips & Tricks

• For a vegetarian version, omit the chicken and add extra vegetables like peas or corn.
• Customize the spice level by adding chili flakes or hot sauce to taste.
• To enhance the French influence, serve the Nasi Goreng with a side of mixed greens dressed in a light vinaigrette.
• Experiment with different herbs like tarragon or chervil for a unique twist.
• Leftover Nasi Goreng can be refrigerated and enjoyed as a delicious cold rice salad the next day.

Serving advice

Serve the French-inspired Nasi Goreng as a main course, accompanied by a fresh green salad and a crusty baguette.

Presentation advice

Plate the Nasi Goreng neatly, placing the fried egg on top of the rice and garnishing with a sprinkle of fresh parsley. The vibrant colors of the vegetables and the golden yolk of the egg will make the dish visually appealing.