Nasi Goreng
This traditional Indonesian dish is perfect to reheat in the oven at the event. Be sure to use a shallow serving dish to shorten the reheating time.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 220 |
| pro | 16 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 103 mg |
| sodium | 353 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 8% |
| vit C | 23% |
| folate | 14% |
Suggested Recipes
-
8 oz (250 g) boneless skinless chicken breasts or pork
1 tbsp (15 mL) vegetable oil
2 leeks (white and 2 light green parts only),(chopped)
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp (7 mL) sambal oelek or Asian chili paste
1/2 cup (125 mL) chopped sweet red pepper
3 cups (750 mL) cooked rice
1 cup (250 mL) cooked salad shrimp
1/2 cup (125 mL) frozen peas
Garnish:
1 tsp (5 mL) vegetable oil
2 eggs, lightly beaten
1/2 cup (125 mL) chopped cucumber
1/4 cup (50 mL) roasted peanuts
Preparation:
Cut chicken into 1/4-inch (5 mm) thick strips; set aside.
In wok or large skillet, heat oil over medium-high heat; cook leeks, onion, garlic and sambal oelek, stirring, for 3 minutes or until softened. Add chicken and red pepper; cook, stirring, for about 4 minutes or until chicken is no longer pink inside. Stir in rice, shrimp and peas; cook until heated through.
Transfer to ovenproof casserole dish. (Dish can be covered and refrigerated for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes or until heated through).
Garnish: In small nonstick skillet, heat oil over medium-high heat; cook eggs, without stirring, for about 3 minutes or until set and bottom is golden. Cut into thin strips. Serve eggs, cucumbers and peanuts in individual small bowls for guests to sprinkle over each serving.
Additional Information
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Tip: Sambal oelek is an Indonesian chili paste found in specialty stores.
Tags:
Main Course; Thai and Southeast Asian; Poultry-Chicken; Seafood; Vegetables; Rice; Nuts; Eggs; Stir-fry;
Source
© CanadianLiving.com
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