Peruvian-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically includes ingredients like shrimp paste and kecap manis, our Peruvian adaptation incorporates Peruvian staples such as aji amarillo paste and rocoto peppers. These additions infuse the dish with a delightful Peruvian heat and tang, creating a truly one-of-a-kind flavor experience. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice
• 200g chicken breast, diced 200g chicken breast, diced
• 100g chorizo, sliced 100g chorizo, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow onion, finely chopped 1 yellow onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon rocoto pepper sauce 1 tablespoon rocoto pepper sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 eggs 2 eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 26g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the diced chicken breast and chorizo to the skillet and cook until browned and cooked through.
3. 3.
   Push the chicken and chorizo to one side of the skillet and add the diced bell pepper, onion, and minced garlic to the other side. Sauté until the vegetables are tender.
4. 4.
   In a small bowl, mix together the aji amarillo paste, rocoto pepper sauce, and soy sauce. Pour the sauce over the chicken, chorizo, and vegetables in the skillet.
5. 5.
   Add the cooked white rice to the skillet and stir well to combine all the ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Push the rice mixture to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them into the rice.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is diced into small, even pieces to ensure quick and even cooking.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for extra heat or reduce for a milder flavor.
• Rocoto pepper sauce — If rocoto pepper sauce is not available, you can substitute it with a combination of hot sauce and a small amount of finely chopped red chili pepper.

Tips & Tricks

• For an extra Peruvian touch, serve the Inca Fried Rice with a side of sliced avocado and a squeeze of lime juice.
• Feel free to add additional Peruvian ingredients such as corn kernels or diced sweet potatoes for added texture and flavor.
• If you prefer a vegetarian version, omit the chicken and chorizo and add extra vegetables like peas, carrots, and corn.
• Leftover rice works best for this recipe as it is slightly drier and less sticky, resulting in a better texture for the fried rice.
• Customize the level of spiciness by adjusting the amount of aji amarillo paste and rocoto pepper sauce to suit your taste.

Serving advice

Serve the Peruvian-style Nasi Goreng hot, garnished with fresh cilantro. Accompany it with a side of sliced avocado and a squeeze of lime juice for a burst of freshness.

Presentation advice

For an appealing presentation, mound the Inca Fried Rice in the center of a plate and garnish with a sprig of fresh cilantro. Place the sliced avocado on one side and drizzle the lime juice over the rice for an attractive pop of color.