Puerto Rican Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically includes ingredients like shrimp paste and kecap manis, our Puerto Rican version incorporates local flavors such as sofrito, adobo seasoning, and plantains. These additions infuse the dish with a unique Caribbean flair, making it a true fusion of cultures. 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
• 1 cup (235ml) cooked chicken, diced 1 cup (235ml) cooked chicken, diced
• 1 cup (235ml) cooked ham, diced 1 cup (235ml) cooked ham, diced
• 1 cup (235ml) cooked shrimp, peeled and deveined 1 cup (235ml) cooked shrimp, peeled and deveined
• 1 cup (235ml) mixed vegetables (carrots, peas, bell peppers), diced 1 cup (235ml) mixed vegetables (carrots, peas, bell peppers), diced
• 1 ripe plantain, sliced 1 ripe plantain, sliced
• 1/2 cup (120ml) sofrito 1/2 cup (120ml) sofrito
• 2 tablespoons adobo seasoning 2 tablespoons adobo seasoning
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon hot sauce (optional) 1 teaspoon hot sauce (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the minced garlic and cook until fragrant, about 1 minute.
3. 3.
   Add the diced chicken, ham, and shrimp to the skillet and cook until heated through.
4. 4.
   Push the meat and seafood to one side of the skillet and add the sliced plantains. Cook until golden brown on both sides.
5. 5.
   Add the mixed vegetables to the skillet and cook until tender-crisp.
6. 6.
   Push all the ingredients to one side of the skillet and add the sofrito to the empty space. Cook for a minute to release its flavors.
7. 7.
   Mix everything together in the skillet and add the cooked white rice. Stir well to combine.
8. 8.
   Season the rice mixture with adobo seasoning, soy sauce, hot sauce (if desired), salt, and pepper. Adjust the seasoning according to your taste.
9. 9.
   Cook for an additional 3-4 minutes, stirring occasionally, until the rice is heated through.
10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure the plantains are ripe but still firm for the best texture in the dish. If you can't find plantains, you can substitute with ripe bananas, although the flavor will be slightly different.

Tips & Tricks

• To add an extra kick of flavor, you can sprinkle some chopped fresh chili peppers on top before serving.
• If you prefer a spicier version, increase the amount of hot sauce or add a pinch of cayenne pepper while cooking.
• Feel free to customize the dish by adding other ingredients such as pineapple chunks, cashews, or raisins for a touch of sweetness.

Serving advice

Serve the Puerto Rican Nasi Goreng hot as a main course. It pairs well with a side of sliced avocado and a squeeze of lime juice for a refreshing contrast.

Presentation advice

For an appealing presentation, garnish the dish with a sprig of fresh cilantro and place a few slices of ripe plantain on top. The vibrant colors will make the dish even more enticing.