Best Indonesian Stir Fried Carrots Recipes

NASI GORENG (INDONESIAN FRIED RICE)

Nasi Goreng (Indonesian Fried Rice) image

Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 15

Ingredients

1 tbsp oil
5 oz / 150g chicken breast (, thinly sliced (or other protein))
1 tbsp kecap manis ((sweet soy sauce, Note 1))
1.5 tbsp oil
2 garlic cloves (, finely chopped)
1 tsp red chilli (, finely chopped (Note 2))
1 onion (, small, diced)
3 cups cooked white rice (, day old, cold (Note 3))
2 tbsp kecap manis ((sweet soy sauce, Note 1))
2 tsp shrimp paste (, optional (Note 4))
4 eggs (, fried to taste)
1 green onion (, sliced)
Tomatos and cucumbers, (cut into wedges/chunks)
Fried shallots (, store bought (optional) (Note 3))
Lime wedges

Steps:

Heat oil in a large skillet or wok over high heat.
Add chilli and garlic, stir for 10 seconds.
Add onion, cook for 1 minute.
Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

Nutrition Facts : ServingSize 187 g, Calories 453 kcal, Carbohydrate 58.6 g, Protein 23.7 g, Fat 13 g, SaturatedFat 2.4 g, Cholesterol 196 mg, Sodium 898 mg, Fiber 1.3 g, Sugar 1.2 g

OSENG-OSENG WORTEL

Oseng-Oseng Wortel image

Make and share this Oseng-Oseng Wortel recipe from Food.com.

Provided by Chef Christine

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces carrots
4 shallots, sliced
1 garlic clove, crushed
1 teaspoon chili powder
4 tablespoons chicken stock
2 tablespoons vegetable oil

Steps:

Peel carrots and cut into small sticks.
Heat vegetable oil and saute shallots and chili for 1 minute.
Add garlic and carrots.
Stir mixture for 1 minute, then add stock.
Cover and cook for an additional 6 minutes. Add salt to taste.

Nutrition Facts : Calories 212.4, Fat 14.5, SaturatedFat 1.9, Cholesterol 0.9, Sodium 148.3, Carbohydrate 19.8, Fiber 3.7, Sugar 6, Protein 3.1

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