Nasi Goreng Nouvelle

Ingredients

Nasi Goreng Nouvelle differs from the original Indonesian dish by incorporating modern cooking techniques and refined plating. The ingredients remain true to the traditional flavors, but the presentation is elevated to create a visually stunning and sophisticated dish. We alse have the original recipe for Nasi goreng, so you can check it out.

• 300g (10.5 oz) jasmine rice 300g (10.5 oz) jasmine rice
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 100g (3.5 oz) chicken breast, thinly sliced 100g (3.5 oz) chicken breast, thinly sliced
• 50g (1.75 oz) peas 50g (1.75 oz) peas
• 50g (1.75 oz) carrots, finely diced 50g (1.75 oz) carrots, finely diced
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon fish sauce 1 teaspoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions and let it cool completely.
2. 2.
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the prawns and chicken, and cook until they are cooked through. Remove from the wok and set aside.
3. 3.
   In the same wok, add another tablespoon of vegetable oil. Sauté the garlic and shallot until fragrant.
4. 4.
   Add the peas and carrots to the wok and stir-fry for 2-3 minutes until they are tender.
5. 5.
   Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until they are cooked.
6. 6.
   Add the cooked rice to the wok and stir-fry everything together.
7. 7.
   Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well to coat the rice and ingredients evenly.
8. 8.
   Return the cooked prawns and chicken to the wok and stir-fry for another 2-3 minutes.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns properly to remove any grit or sand.
• Jasmine rice — It's important to cook the rice beforehand and let it cool completely to prevent it from becoming mushy when stir-fried.
• Fish sauce — Use a high-quality fish sauce for the best flavor in the dish.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish to enhance its freshness.
• Eggs — Beat the eggs well before adding them to the wok for a fluffy and evenly cooked result.

Tips & Tricks

• For an extra touch of elegance, consider garnishing the dish with edible flowers or microgreens.
• To add a hint of smokiness, you can stir-fry the rice in a hot wok with a small amount of smoky oil.
• Experiment with different protein options such as tofu or thinly sliced beef for variation.
• For a spicy kick, add a dash of chili flakes or a drizzle of sriracha sauce.
• Serve the Nasi Goreng Nouvelle in individual bowls or on small plates for a refined presentation.

Serving advice

Serve the Nasi Goreng Nouvelle as a main course, accompanied by a fresh salad or pickled vegetables. The dish can be enjoyed on its own or paired with a side of prawn crackers for added texture.

Presentation advice

To create an elegant presentation, mold the Nasi Goreng Nouvelle into a round shape using a ring mold. Garnish with a sprig of fresh cilantro and a sprinkle of sesame seeds for a visually appealing finish. Drizzle a small amount of soy sauce or oyster sauce around the plate for an artistic touch.