Recipe
Nasi Goreng Adapted to French Cuisine
French-Inspired Nasi Goreng: A Fusion of Flavors
4.6 out of 5
In the context of French cuisine, this adapted Nasi Goreng recipe brings together the vibrant flavors of Indonesian cuisine with a touch of French elegance. This fusion dish combines fragrant rice, tender vegetables, and savory spices, creating a delightful and unique culinary experience.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-fat
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-fat
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.
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2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 carrot, diced 1 carrot, diced
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1 red bell pepper, diced 1 red bell pepper, diced
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100g mushrooms, sliced 100g mushrooms, sliced
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100g cooked chicken, shredded 100g cooked chicken, shredded
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2 tablespoons French mustard 2 tablespoons French mustard
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2 tablespoons white wine 2 tablespoons white wine
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried parsley 1 teaspoon dried parsley
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Salt and pepper to taste Salt and pepper to taste
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2 eggs, fried sunny-side up 2 eggs, fried sunny-side up
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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
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1.Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
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2.Add the diced carrot, red bell pepper, and sliced mushrooms to the skillet. Cook until the vegetables are tender.
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3.Stir in the shredded chicken, French mustard, white wine, soy sauce, dried thyme, and dried parsley. Mix well to combine.
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4.Add the cooked jasmine rice to the skillet and stir-fry for a few minutes, ensuring all the ingredients are evenly distributed.
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5.Season with salt and pepper to taste.
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6.In a separate pan, fry the eggs sunny-side up.
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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.
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