Vietnamese-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng typically uses ingredients like kecap manis (sweet soy sauce) and shrimp paste, this Vietnamese adaptation incorporates the distinct flavors of Phở. The traditional Indonesian spices are replaced with Vietnamese herbs such as cilantro, Thai basil, and lime. Additionally, the use of fish sauce and hoisin sauce adds a unique Vietnamese touch to the dish. 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 chicken breast, thinly sliced 200g chicken breast, thinly sliced
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 2 eggs, beaten 2 eggs, beaten
• 1 cup bean sprouts 1 cup bean sprouts
• 2 spring onions, chopped 2 spring onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
2. 2.
   Add the chicken slices and shrimp to the pan, and cook until they are cooked through. Remove from the pan and set aside.
3. 3.
   In the same pan, add another tablespoon of vegetable oil. Add the cooked jasmine rice and stir-fry for a few minutes to break up any clumps.
4. 4.
   In a small bowl, mix together the fish sauce, hoisin sauce, soy sauce, sugar, and ground white pepper. Pour this sauce over the rice and stir-fry until well combined.
5. 5.
   Push the rice to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until they are cooked, then mix them into the rice.
6. 6.
   Add the cooked chicken, shrimp, bean sprouts, and spring onions to the pan. Stir-fry for another 2-3 minutes until everything is heated through.
7. 7.
   Remove from heat and garnish with fresh cilantro and Thai basil leaves.
8. 8.
   Serve the Vietnamese-style Nasi Goreng hot, with lime wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, marinate the sliced chicken breast in a mixture of soy sauce, garlic, and ginger for 30 minutes before cooking.
• Shrimp — For a more intense flavor, briefly marinate the peeled and deveined shrimp in a combination of fish sauce, lime juice, and minced garlic before adding them to the dish.
• Jasmine rice — Use leftover cooked jasmine rice that has been refrigerated overnight. This helps to achieve the perfect texture and prevents the rice from becoming mushy during stir-frying.
• Bean sprouts — To retain their crunchiness, add the bean sprouts towards the end of the cooking process. This ensures they remain fresh and vibrant in the final dish.
• Thai basil — Gently tear the Thai basil leaves just before garnishing to release their aromatic oils and enhance the overall flavor of the dish.

Tips & Tricks

• For an extra burst of flavor, add a splash of lime juice and a drizzle of Sriracha sauce to your plate of Phở Fried Rice.
• Customize the dish by adding your favorite vegetables such as sliced bell peppers, carrots, or snow peas.
• To make it spicier, add a few slices of fresh chili or a sprinkle of chili flakes during the stir-frying process.
• If you prefer a vegetarian version, omit the chicken and shrimp, and add tofu or tempeh as a protein substitute.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Serving advice

Serve the Vietnamese-style Nasi Goreng as a main course, accompanied by a side of pickled vegetables or a fresh cucumber salad. The vibrant colors and aromatic flavors of this dish make it a standout centerpiece for any Vietnamese-inspired meal.

Presentation advice

To elevate the presentation, transfer the Phở Fried Rice to individual serving bowls and garnish with a sprig of fresh cilantro, Thai basil leaves, and a lime wedge on the side. The colorful combination of ingredients will entice your guests and make the dish visually appealing.