Soulful Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng is typically made with shrimp paste and soy sauce, our Soulful Nasi Goreng incorporates elements of soul food by using smoky bacon and a touch of barbecue sauce. This adaptation adds a rich and savory depth to the dish, perfectly complementing the traditional flavors of Nasi Goreng. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (470ml) cooked long-grain rice 2 cups (470ml) cooked long-grain rice
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 2 tablespoons barbecue sauce 2 tablespoons barbecue sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 green onions, sliced 2 green onions, sliced
• 2 eggs, fried sunny-side up 2 eggs, fried sunny-side up
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 47g, 6g
• Protein: 17g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat a large skillet or wok over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the skillet, leaving the bacon grease behind.
2. 2.
   In the same skillet, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are tender.
3. 3.
   Add the cooked chicken to the skillet and stir-fry for a few minutes until heated through.
4. 4.
   Push the ingredients to one side of the skillet and add the cooked rice to the other side. Break up any clumps of rice with a spatula and stir-fry for a few minutes.
5. 5.
   In a small bowl, mix together the barbecue sauce, soy sauce, chili powder, paprika, and black pepper. Pour the sauce over the rice and stir to combine with the other ingredients.
6. 6.
   Add the crispy bacon back to the skillet and stir to distribute evenly.
7. 7.
   Garnish the Soulful Nasi Goreng with sliced green onions and top with fried eggs.
8. 8.
   Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Bacon — For a smokier flavor, use thick-cut bacon. If you prefer a leaner option, turkey bacon can be substituted.
• Barbecue sauce — Choose a smoky and tangy barbecue sauce to enhance the soulful flavors of the dish.
• Cooked chicken — Leftover roasted or grilled chicken works well in this recipe. You can also use rotisserie chicken for convenience.
• Rice — It's best to use cooked rice that has been chilled in the refrigerator for a few hours or overnight. This helps to prevent the rice from becoming mushy during stir-frying.
• Eggs — For a runny yolk, fry the eggs sunny-side up. If desired, you can also scramble the eggs and mix them into the Nasi Goreng.

Tips & Tricks

• To add a touch of heat, garnish the Soulful Nasi Goreng with sliced jalapenos or sprinkle with hot sauce.
• Customize the dish by adding your favorite soul food ingredients such as collard greens, black-eyed peas, or cornbread on the side.
• For a vegetarian version, omit the bacon and chicken, and add extra vegetables like mushrooms or tofu for protein.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• Experiment with different types of rice, such as jasmine or basmati, to add unique flavors to the dish.

Serving advice

Serve the Soulful Nasi Goreng as a main course, accompanied by a side of cornbread or collard greens. The fried eggs on top add a creamy richness to the dish, so make sure to break the yolk and mix it into the rice for maximum flavor.

Presentation advice

Garnish the Soulful Nasi Goreng with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the dish to shine through.