NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
INDONESIAN FRIED RICE (NASI GORENG)
When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.
Provided by Daydream
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Boil rice in plenty of salted water until cooked.
- Rinse, drain and spread the rice to cool.
- Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- Combine eggs with sesame oil and salt, and put aside (see below).
- Heat wok or large frying pan over heat until hot.
- Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add egg mixture and continue to stir-fry for another minute.
- Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
- These can then be used as garnish on the finished dish.
- Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
NASI GORENG: INDONESIAN FRIED RICE
For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.
Provided by Sri Owen
Categories Rice Vegetable Side Stir-Fry Vegetarian Ramadan Vegan Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4 to 6 as an accompaniment
Number Of Ingredients 17
Steps:
- Place the drained rice and cold water in a large pan. Bring to a boil, uncovered, then simmer for 10-12 minutes, until all the water is absorbed.
- Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and let cook undisturbed for 10-12 minutes. Remove the pan from the heat and set it, still covered, on a wet dish towel. Let stand for 5 minutes.
- Spoon the rice into a bowl, cover with a damp dish towel, and let stand for 2-3 hours, or until cold.
- Heat the oil in a wok. Add the shallots or onion, the fresh chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
- Add all the remaining ingredients, except the rice and garnishes, and stir-fry for 6 minutes, or until all the vegeables are cooked through.
- Add the cold rice and mix it thoroughly with the vegetables over low heat, until it is heated through and takes on the reddish tinge of the paprika and tomato paste. Do not allow the rice to burn. Transfer the mixture to a heated serving dish and arrange the garnishes on top and around the dish.
NASI GORENG (INDONESIAN FRIED RICE WITH VEGETABLES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 15m
Yield Eight or more servings
Number Of Ingredients 15
Steps:
- Prepare the rice as indicated and have it ready.
- In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
- Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
- Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
- Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
- Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
- Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 4 grams, TransFat 0 grams
EASY INDONESIAN FRIED RICE (BUMBU NASI GORENG)
I bought a jar of Kokita brand Nasi Goreng seasoning at the Uwajimaya store in Seattle and it made the best fried rice I had ever eaten. After scraping the last bits from the side of the jar, I didn't want to make the hour drive just for more (although it was tempting), so I improvised based on the ingredients. If you can find it, I highly suggest buying the pre-made product as it makes preparation very simple. After eating Indonesian fried rice I haven't been able to go back to making the more popular Chinese version. What makes this different than Chinese rice is the prominence of chili rather than soy sauce. Shallots, smaller and milder than the onion, are a pleasant addition. I like to add a lot of chili and use fish sauce as the source of saltiness. Many recipes call for shrimp paste, I haven't tried it and think it's just fine without since the fish sauce adds a seafood taste. There are other posted recipes for this dish, but this one is simpler and the eggs can be cooked right in with the rice. This is also great as a vegetarian (even vegan) dish, just omit the shrimp and use fried tofu instead of egg and use soy instead of fish sauce. Warning: this may be spicy for those with more delicate palates.
Provided by Yamakawa
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
- Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
- Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
- Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
- Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
- Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
- If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.
Nutrition Facts : Calories 327.7, Fat 12.9, SaturatedFat 2.6, Cholesterol 105.8, Sodium 558.9, Carbohydrate 44.4, Fiber 0.5, Sugar 0.5, Protein 7.5
NASI GORENG (INDONESIAN FRIED RICE)
Nasi goreng is basically fried rice for anyone living in a Southeast Asia island. There are so many different types that no one really knows them all (or maybe someone does, but that poor soul has way too much time on his hands). This is the most basic recipe that you can have that still makes something resembling nasi goreng. You can add other ingredients, such as peas, sweet red peppers, shallots, spinach, chicken, shrimp, beef, bean sprouts, or anything else you feel like adding, but you'll have to experiment on your own for those.
Provided by hchristie
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 59m
Yield 2
Number Of Ingredients 10
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a skillet over medium heat. Pour in eggs. Cook, tilting the pan occasionally, until edges are nearly dry, about 3 minutes. Season with salt. Flip and continue cooking until eggs are set, about 2 minutes more. Flip eggs on to a cutting board; roll up like a crepe and slice into strips.
- Place onion, garlic, and red pepper in the same skillet over medium-high heat. Saute until fragrant, about 4 minutes. Add egg strips, 1 1/2 teaspoons soy sauce, and a pinch of salt. Saute until well combined, about 2 minutes.
- Mix the rice and remaining soy sauce into the egg mixture. Saute until rice is well coated in sauce, about 3 minutes. Mix in tomatoes. Serve on a plate with cucumbers as garnish.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 84.5 g, Cholesterol 186 mg, Fat 13 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 612.2 mg, Sugar 2.6 g
INDONESIAN FRIED RICE - NASI GORENG
Make and share this Indonesian Fried Rice - Nasi Goreng recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
- Stir the rice with a fork to separate the grains.
- Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
- Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
- Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
- Garnish with shredded egg, cucumber, and tomato.
- Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
Nutrition Facts : Calories 430.9, Fat 13.8, SaturatedFat 2.9, Cholesterol 78.8, Sodium 590, Carbohydrate 61.2, Fiber 1.1, Sugar 2, Protein 14.2
INDONESIAN FRIED RICE (NASI GORENG)
Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.
Provided by frida
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
- Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
- Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
- Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g
NASI GORENG ISTIMEWA (FRIED RICE INDONESIAN STYLE)
Provided by Eileen Yin-Fei Lo
Categories dinner, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat a wok over high heat for 30 seconds. Add three tablespoons of the peanut oil. When a wisp of white smoke appears, add the shallots and stir-fry for one minute. Add the chili and carrots, and cook for another minute. Add the shrimps and stir for 30 seconds. Add the salt, soy sauce and ketchup and stir all ingredients together thoroughly.
- Add the cooked rice to the wok and combine well. If the heat is too high, lower it to medium. Keep stirring until all the ingredients are mixed and the rice is hot, about two to three minutes. Add the beef and stir together, cooking for two more minutes. Turn off the heat and transfer the rice mixture to a heated platter.
- In a large frying pan, place the three remaining tablespoons of peanut oil and fry the four eggs, sunnyside up. When done, place them atop the rice, one egg per serving.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 20 grams, Carbohydrate 134 grams, Fat 27 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 9 grams, TransFat 0 grams
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