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Showing posts with label Indonesian Fried Rice (Nasi Goreng). Show all posts
Showing posts with label Indonesian Fried Rice (Nasi Goreng). Show all posts

Indonesian Fried Rice (Nasi Goreng)




Ingredients


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Nutrition
Energy
3121kJ
Fat saturated
5.00g
Fat Total
23.00g
Carbohydrate sugars
7.00g
Carbohydrate Total
89.00g
Dietary Fibre
-
Protein
43.00g
Cholesterol
-
Sodium
1662.40mg
Method

  1. Step 1
  2. Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).
  3. Step 2
    Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
  4. Step 3
    Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.
  5. Step 4
    Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.
  6. Step 5
    Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.

Tip: Long-grain rice is best when cooked and chilled 1 day before making the Nasi goreng. Note 1: Sambal oelek, from Indonesia, is made from chopped chillies and vinegar with no other flavourings added. It has a high heat rating, and is available in jars in Asia grocery stores and some supermarkets. Once opened, sambal oelek will keep stored in the fridge indefinately. Note 2: Fried shallots have a golden colour and crisp, crunchy texture. They're often used as a garnish, but can also be sprinkled over salads, curries, or rice noodle soups. Store in the freezer to prevent them from becoming rancid.