Nasi Goreng Nasi Goreng

Nasi Goreng 580 Image by: Nasi Goreng 580 Author: Canadian Living

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



In 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
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Nasi Goreng