Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically uses shrimp paste and sweet soy sauce, this Indo version incorporates Indo spices and a touch of coconut milk for a richer and creamier flavor profile. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 1 cup (150g) cooked chicken, diced 1 cup (150g) cooked chicken, diced
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
3. 3.
   Sprinkle in the ground coriander, cumin, turmeric, and chili powder. Stir well to combine.
4. 4.
   Pour in the coconut milk and bring to a simmer.
5. 5.
   Add the mixed vegetables and cooked chicken to the pan, stirring to coat them in the flavorful sauce.
6. 6.
   Push the ingredients to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
7. 7.
   Mix the scrambled eggs with the rest of the ingredients in the pan.
8. 8.
   Add the cooked rice and soy sauce, tossing everything together until well combined.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Cook for an additional 2-3 minutes, allowing the flavors to meld together.
11. 11.
    Serve the Nasi Goreng hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Rice — Use leftover cooked rice for the best texture and flavor.
• Coconut milk — Shake the can well before using to ensure a smooth consistency.
• Mixed vegetables — Feel free to use your favorite vegetables or whatever you have on hand.
• Chicken — You can substitute cooked shrimp, beef, or tofu for the chicken if desired.
• Soy sauce — Adjust the amount of soy sauce according to your taste preferences.

Tips & Tricks

• For an extra kick of heat, add sliced chili peppers or a drizzle of chili sauce.
• To enhance the flavor, marinate the chicken in a mixture of soy sauce, garlic, and ginger before cooking.
• For a vegetarian version, omit the chicken and add extra vegetables or tofu.
• Customize your Nasi Goreng by adding toppings such as fried shallots, sliced cucumber, or a squeeze of lime juice.
• Leftover Nasi Goreng can be refrigerated and enjoyed as a delicious cold rice salad the next day.

Serving advice

Serve the Nasi Goreng as a main dish accompanied by a fresh salad or pickled vegetables. It pairs well with a side of spicy sambal sauce for an extra burst of flavor.

Presentation advice

Garnish the Nasi Goreng with a sprinkle of fresh cilantro and a wedge of lime for a vibrant and appetizing presentation.