Taiwanese-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng is known for its rich and savory flavors, the Taiwanese adaptation adds a spicy kick and incorporates local ingredients to create a unique fusion of flavors. The use of Taiwanese spices and condiments gives this dish a distinct taste that sets it apart from the traditional Indonesian version. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 200g boneless chicken, diced 200g boneless chicken, diced
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (75g) diced carrots 1/2 cup (75g) diced carrots
• 1/2 cup (75g) diced bell peppers 1/2 cup (75g) diced bell peppers
• 1/2 cup (75g) diced onions 1/2 cup (75g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the beaten eggs and scramble until cooked. Remove from the wok and set aside.
3. 3.
   In the same wok, add another tablespoon of vegetable oil and sauté the minced garlic until fragrant.
4. 4.
   Add the diced chicken and shrimp to the wok and cook until they are no longer pink.
5. 5.
   Add the diced carrots, bell peppers, and onions to the wok and stir-fry for 2-3 minutes until slightly softened.
6. 6.
   Push the ingredients to one side of the wok and add the cooked jasmine rice to the empty space. Break up any clumps with a spatula.
7. 7.
   Pour the soy sauce, chili paste, sugar, salt, white pepper, and five-spice powder over the rice. Mix well to evenly distribute the seasonings.
8. 8.
   Pour the chicken broth over the rice and stir-fry for another 2-3 minutes until everything is well combined and heated through.
9. 9.
   Add the scrambled eggs back into the wok and toss everything together.
10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding other ingredients to the wok.
• Shrimp — Remove the tails and devein the shrimp before cooking.
• Jasmine rice — Use leftover cooked jasmine rice for the best texture in the fried rice.
• Chili paste — Adjust the amount of chili paste according to your desired level of spiciness.
• Five-spice powder — Use a good quality five-spice powder for authentic Taiwanese flavors.

Tips & Tricks

• For an extra kick of flavor, add a dash of Taiwanese black vinegar to the fried rice.
• Customize the vegetables according to your preference. Bok choy, snap peas, or corn can be great additions.
• To make it more filling, add diced tofu or sliced Chinese sausage to the fried rice.
• If you prefer a milder version, reduce the amount of chili paste or omit it altogether.
• Make sure to use a well-seasoned wok or skillet to achieve the authentic flavors.

Serving advice

Serve the Taiwanese-style Nasi Goreng hot as a main course. It can be enjoyed on its own or accompanied by a side dish or two.

Presentation advice

Garnish the Nasi Goreng with a sprig of fresh cilantro to add a pop of color. Serve it in a traditional Taiwanese-style bowl or plate for an authentic touch.