Thai-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically uses sweet soy sauce and kecap manis, this Thai adaptation incorporates Thai fish sauce and a blend of aromatic herbs like lemongrass, Thai basil, and kaffir lime leaves. The spiciness is also amped up with the addition of Thai bird's eye chili. 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 shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 Thai bird's eye chili, finely chopped 1 Thai bird's eye chili, finely chopped
• 1 stalk lemongrass, white part only, finely chopped 1 stalk lemongrass, white part only, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 2 tablespoons Thai fish sauce 2 tablespoons Thai fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 cup (50g) Thai basil leaves 1/2 cup (50g) Thai basil leaves
• 2 kaffir lime leaves, thinly sliced 2 kaffir lime leaves, thinly sliced
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 16g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the minced garlic, chopped onion, Thai bird's eye chili, and lemongrass. Stir-fry for 2 minutes until fragrant.
3. 3.
   Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the wok and set aside.
4. 4.
   In the same wok, add the diced red bell pepper and carrot. Stir-fry for 2-3 minutes until slightly softened.
5. 5.
   Push the vegetables to one side of the wok and add the cooked jasmine rice to the other side. Break up any clumps of rice with a spatula and stir-fry for 2 minutes.
6. 6.
   Add the Thai fish sauce, soy sauce, and sugar to the wok. Mix well to coat the rice and vegetables evenly.
7. 7.
   Return the cooked shrimp to the wok and stir-fry for another minute.
8. 8.
   Finally, add the Thai basil leaves and kaffir lime leaves. Stir-fry for an additional 1-2 minutes until the basil leaves wilt.
9. 9.
   Serve the Thai-style Nasi Goreng hot with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove any grit or sand.

Tips & Tricks

• For an extra kick of heat, add more Thai bird's eye chili.
• If you can't find Thai basil, regular basil can be used as a substitute.
• To make it vegetarian, replace the shrimp with tofu or tempeh.
• Customize the dish by adding other vegetables like peas or corn.
• Leftover rice works best for this recipe as it is drier and less sticky.

Serving advice

Serve the Thai-style Nasi Goreng hot as a main course. Garnish with fresh cilantro and serve with lime wedges for squeezing over the rice.

Presentation advice

Transfer the Thai-style Nasi Goreng to a serving platter and garnish with a sprinkle of chopped Thai basil leaves. Serve with lime wedges on the side for an extra burst of citrus flavor.