Nasi Goreng – Indonesia

Indonesian fried rice with chicken and chillies
 
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Nutrition Information
  • Serves: 4
  • Serving size: 180 g
  • Calories: 212
  • Fat: 14 grams
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 40 g
  • Sugar: 4 g
  • Sodium: 576 mg
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 0 mg
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
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Nasi Goreng simply means "fried rice" in the Indonesian language . Like so much food from this country , the flavour that is achieved by their masterful hand in combining Chillies with other ingredients , is absolutely spectacular. This dish is traditionally served with krupuk , a fried cracker that is made with a noodle like paste and pickles
Ingredients
  • Chicken breast – 200 grams (cut into strips)
  • Cooked rice – three cups
  • Tamari - 2 tablespoons
  • Vegetable oil – 2 tablespoons
  • Garlic cloves - 3 (finely chopped)
  • Red chillies – 3 to 4 (finely sliced)
  • Spring onion – 5 to 6 (finely chopped) see note
  • Sugar – one teaspoon
  • Shrimp paste – two teaspoons
  • Large eggs – 4 (optional)
  • Small onion - finely sliced
Instructions
  1. Fry the sliced onion in a little oil until browned and crispy (keep to one side)
  2. Bring one and half tablespoons of the oil to a medium heat.
  3. Add the spring onions. Sautee for two minutes
  4. Add the ginger and garlic. Fry for a further minute
  5. Add the chicken strips and fry until all pinkness has disappeared.
  6. Add the Tamari, shrimp paste and sugar.
  7. Stir until mixed with chicken
  8. Add the rice and stir fry until heated through ( try to get the rice slightly crisp)
  9. Sprinkle the fried onion slices on top of the rice
  10. Fry the eggs ( if using) in the remaining oil and place on top
  11. Serve
Notes
Keep the green bits of the spring onions and sprinkle over the fried rice

Keywords: Indonesian Nasi Goreng

Serves: 2 to 4 portions . (If serving four as a main course , consider adding the fried eggs and serve with pickles and salad)