Nasi Goreng Mawut with a Twist

Ingredients

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 100g chicken breast, diced 100g chicken breast, diced
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 1 cup (150g) mixed bell peppers, diced 1 cup (150g) mixed bell peppers, diced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1/2 cup (75g) cashew nuts 1/2 cup (75g) cashew nuts
• 1/2 cup (50g) bean sprouts 1/2 cup (50g) bean sprouts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 teaspoon chili paste (sambal oelek) 1 teaspoon chili paste (sambal oelek)
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 2 eggs, beaten 2 eggs, beaten
• Fresh cilantro and fried shallots for garnish Fresh cilantro and fried shallots for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat.
2. 2.
   Add the minced garlic and sliced shallots, and sauté until fragrant and golden brown.
3. 3.
   Add the diced chicken and shrimp to the pan, and cook until they are cooked through and slightly browned.
4. 4.
   Push the chicken and shrimp to one side of the pan, and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked.
5. 5.
   Add the diced bell peppers, pineapple chunks, and cashew nuts to the pan. Stir-fry for a few minutes until the vegetables are slightly softened.
6. 6.
   Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice with the other ingredients for a few minutes.
7. 7.
   In a small bowl, mix together the soy sauce, oyster sauce, sweet soy sauce, chili paste, and ground white pepper. Pour the sauce over the rice and stir-fry until everything is well combined and evenly coated.
8. 8.
   Add the bean sprouts to the pan and stir-fry for an additional minute.
9. 9.
   Remove the pan from heat and garnish the Nasi Goreng Mawut with fresh cilantro and fried shallots.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken breast — Ensure that the chicken breast is diced into small, bite-sized pieces to ensure even cooking.
• Shrimp — Make sure to peel and devein the shrimp before using them in the recipe.
• Cashew nuts — For added flavor, lightly toast the cashew nuts in a dry pan before adding them to the dish.

Tips & Tricks

• For a spicier kick, increase the amount of chili paste according to your preference.
• Feel free to add other vegetables such as carrots or peas for additional color and nutrients.
• To make it a complete meal, serve Nasi Goreng Mawut with a side of Indonesian pickles (acar) or a fresh cucumber salad.
• Customize the level of sweetness by adjusting the amount of sweet soy sauce (kecap manis) used.
• If you prefer a vegetarian version, omit the chicken and shrimp and add extra vegetables or tofu instead.

Serving advice

Serve Nasi Goreng Mawut hot as a main course. Garnish with fresh cilantro and fried shallots for an extra burst of flavor and visual appeal.

Presentation advice

To elevate the presentation, serve the Nasi Goreng Mawut in a hollowed-out pineapple half. This adds a tropical touch and makes for an impressive presentation at dinner parties or special occasions.