Moroccan-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng is typically seasoned with soy sauce and shrimp paste, our Moroccan adaptation infuses the dish with traditional Moroccan spices such as cumin, coriander, and cinnamon. We also incorporate ingredients commonly found in Moroccan cuisine, such as preserved lemons and dried fruits, to add a unique twist to the dish. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) chopped dried apricots 1/4 cup (40g) chopped dried apricots
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 56g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the ground cumin, ground coriander, ground cinnamon, paprika, turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced carrot, diced red bell pepper, frozen peas, raisins, chopped dried apricots, and preserved lemon to the pan. Cook for 5 minutes, or until the vegetables are tender.
5. 5.
   Push the vegetable mixture 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 cooked rice to the pan and stir well to combine with the vegetables and eggs.
7. 7.
   Drizzle the soy sauce over the rice mixture and stir to evenly distribute.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through.
10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon under cold water before chopping to remove excess saltiness.
• Dried apricots — If the dried apricots are too hard, soak them in warm water for 10 minutes before chopping.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the rice while cooking.
• Customize your Moroccan Nasi Goreng by adding cooked chicken, shrimp, or tofu for a protein boost.
• If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
• Leftover Moroccan Nasi Goreng can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
• Serve with a side of harissa sauce or yogurt for a tangy and creamy accompaniment.

Serving advice

Serve the Moroccan-style Nasi Goreng hot, garnished with fresh cilantro. It can be enjoyed as a standalone dish or paired with a variety of Moroccan side dishes and condiments.

Presentation advice

For an appealing presentation, mound the Moroccan Nasi Goreng in the center of a large serving platter. Garnish with sprigs of fresh cilantro and place wedges of preserved lemon around the edges of the platter. Serve with warm pita bread or Moroccan flatbread on the side.