Latvian-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically includes ingredients like shrimp paste and kecap manis, this Latvian adaptation replaces those with local ingredients to suit Latvian taste preferences. Additionally, the spices used in the Latvian version are adjusted to create a milder yet equally delicious 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
• 200g (7 oz) chicken breast, diced 200g (7 oz) chicken breast, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 carrot, diced 1 carrot, diced
• 100g (3.5 oz) green peas 100g (3.5 oz) green peas
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice according to package instructions. Once cooked, set aside to cool.
2. 2.
   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the diced chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.
3. 3.
   In the same pan, add another tablespoon of vegetable oil and sauté the chopped onion and minced garlic until fragrant and translucent.
4. 4.
   Add the diced carrot and green peas to the pan and cook for 3-4 minutes until the vegetables are tender.
5. 5.
   Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the vegetables.
6. 6.
   Add the cooked rice and cooked chicken to the pan. Stir well to combine all the ingredients.
7. 7.
   Season the mixture with soy sauce, paprika, salt, and pepper. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
8. 8.
   Remove from heat and garnish with fresh parsley.

Treat your ingredients with care...

• Rice — Use long-grain rice for the best texture and fluffiness in the dish.
• Chicken — Ensure the chicken is cooked through before adding it to the stir-fry.
• Soy sauce — Adjust the amount of soy sauce according to your taste preferences.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Customize the dish by adding other vegetables such as bell peppers or mushrooms.
• To make it spicier, add a dash of hot sauce or chili flakes.
• Leftover Nasi Goreng can be stored in the refrigerator for up to 3 days.
• Serve with a side of pickled vegetables for a tangy contrast.

Serving advice

Serve the Latvian-style Nasi Goreng hot as a main course. Garnish with fresh parsley for a pop of color.

Presentation advice

For an appealing presentation, mound the Nasi Goreng in the center of a plate and garnish with a sprig of parsley. Serve with a side of pickled vegetables.