Nasi goreng is Indonesia's version of fried rice. It is made hundreds of ways, with the main components being rice and kecap manis, a sweet and syrupy soy sauce condiment. If you can't find it in the Asian section of grocery stores, substitute 3 tbsp sodium-reduced soy sauce mixed with 3 tbsp liquid honey.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
- 1 tablespoon olive oil
- 3 eggs beaten
- 1 onion chopped
- 1 leek (white and light green parts only), thinly sliced
- 1/2 sweet red pepper thinly sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Asian chili paste (such as sambal oelek)
- 8 oz boneless skinless chicken thighs cubed
- 8 oz frozen medium shrimp thawed, peeled and deveined
- 4 cups cooked rice
- 3 tablespoons kecap manis
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 3 cups fresh spinach leaves coarsely chopped
MethodIn nonstick wok or deep skillet, heat 1 tsp of the oil over medium heat; cover and cook eggs until firmly set, about 3 minutes. Fold in half and remove from pan; cut into thin strips. Set aside.
In same wok, heat remaining oil over medium-high heat; cook onion, leek and red pepper, stirring occasionally, until onion begins to soften, about 5 minutes. Stir in garlic, cumin, coriander and chili paste; cook until fragrant, about 1 minute. Remove to bowl; set aside.
Add chicken to wok; cook until browned and juices run clear when chicken is pierced, about 5 minutes. Stir in shrimp; cook until pink, about 1 minute.
Stir in rice, vegetables, kecap manis, vinegar and salt; toss to coat. Stir in spinach; cook until rice is hot, about 3 minutes. Fold in egg.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 1030 mg
- Sugars 16 g
- Protein 31 g
- Calories 498.0
- Total fat 12 g
- Potassium 562 mg
- Cholesterol 251 mg
- Saturated fat 3 g
- Total carbohydrate 67 g
- Iron 31.0
- Folate 35.0
- Calcium 11.0
- Vitamin A 36.0
- Vitamin C 52.0