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Teresa's Recipes • Nasi Goreng

Nasi Goreng - Nasi Goreng, a fragrant and flavorful Indonesian fried rice, is a beloved dish that embodies the essence of Indonesia's rich culinary heritage. This c

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Nasi Goreng

Nasi Goreng, a fragrant and flavorful Indonesian fried rice, is a beloved dish that embodies the essence of Indonesia's rich culinary heritage. This colorful, vibrant meal is typically served as a hearty breakfast or a delightful dinner, featuring a medley of shrimp, chicken, and crisp vegetables tossed in a savory blend of sauces. Traditionally, Nasi Goreng is enhanced with a sprinkle of lime juice and a side of fresh cucumber, making it a refreshing and satisfying dish that's sure to please any palate.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Vegetable oil
3 tablespoons
Chicken breast
1 cup, diced
Shrimp
1 cup, peeled and deveined
Onion
1 medium, diced
Garlic
3 cloves, minced
Carrot
1 medium, diced
Green beans
1 cup, chopped
Eggs
2, beaten
Cooked rice
4 cups, preferably day-old
Soy sauce
2 tablespoons
Fish sauce
1 tablespoon
Sweet soy sauce (kecap manis)
2 tablespoons
Salt
to taste
Pepper
to taste
Green onions
2, chopped (for garnish)
Cucumber
1, sliced (for serving)
Lime wedges
for serving

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat.
  2. Add the diced chicken breast and cook until browned and cooked through, approximately 5-6 minutes. Remove from the wok and set aside.
  3. In the same wok, add another tablespoon of vegetable oil and cook the shrimp until pink and cooked through, about 3-4 minutes. Remove from the wok and set aside.
  4. Add the remaining tablespoon of vegetable oil to the wok and sauté the minced garlic and diced onion until fragrant and golden, around 2-3 minutes.
  5. Add the diced carrot and chopped green beans to the wok and cook until slightly tender, approximately 3-4 minutes.
  6. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, about 2 minutes.
  7. Add the cooked rice to the wok and stir-fry everything together, breaking up any clumps of rice.
  8. Pour in the soy sauce, fish sauce, and sweet soy sauce, mixing well to evenly coat the rice and vegetables.
  9. Add the cooked chicken and shrimp back to the wok. Season with salt and pepper to taste, and stir-fry for another 2-3 minutes until everything is heated through.
  10. Remove from heat and garnish with chopped green onions.
  11. Serve hot with sliced cucumber and lime wedges on the side for a fresh finish.

Tips

  • 💡 For best results, use day-old rice as it is drier and prevents the dish from becoming mushy.
  • 💡 Feel free to customize the vegetables based on your preferences or seasonal availability.
  • 💡 Add chili sauce or fresh chilies for a spicier kick to the dish.

Dietary Information

Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 600 Fat: 18g Carbs: 80g Protein: 25g Sodium: 1200mg Sugar: 5g

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