Teresa's Recipes
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.
Ingredients
- 3 tablespoons Vegetable oil
- 1 cup, diced Chicken breast
- 1 cup, peeled and deveined Shrimp
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 medium, diced Carrot
- 1 cup, chopped Green beans
- 2, beaten Eggs
- 4 cups, preferably day-old Cooked rice
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- to taste Salt
- to taste Pepper
- 2, chopped (for garnish) Green onions
- 1, sliced (for serving) Cucumber
- for serving Lime wedges
Dietary Notes
- 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
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat.
- Add the diced chicken breast and cook until browned and cooked through, approximately 5-6 minutes. Remove from the wok and set aside.
- 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.
- 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.
- Add the diced carrot and chopped green beans to the wok and cook until slightly tender, approximately 3-4 minutes.
- 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.
- Add the cooked rice to the wok and stir-fry everything together, breaking up any clumps of rice.
- Pour in the soy sauce, fish sauce, and sweet soy sauce, mixing well to evenly coat the rice and vegetables.
- 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.
- Remove from heat and garnish with chopped green onions.
- 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.