Nasi Goreng Nasi Goreng

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2012




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.


Nutritional facts <b>Per serving:</b> about

  • Sodium 353 mg
  • Protein 16 g
  • Calories 220.0
  • Total fat 7 g
  • Cholesterol 103 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 11.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin A 8.0
  • Vitamin C 23.0
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Nasi Goreng