Indonesian Nasi Goreng recipe

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Ingredients

12 ounces long grain white rice
3 cups water
salt to taste
2 tablespoons sunflower seed oil
1 pound skinless, boneless chicken breast halves
2 cloves garlic, coarsely chopped
1 fresh red chile pepper, seeded and chopped
1 tablespoon curry paste
1 bunch green onions, thinly sliced
2 tablespoons soy sauce, or more to taste
1 teaspoon sunflower seed oil
2 eggs
2 ounces roasted peanuts, coarsely chopped
¼ cup chopped fresh cilantro

Nutrition Info

429.7 calories
carbohydrate: 51.5 g
cholesterol: 101 mg
fat: 13.8 g
fiber: 2.7 g
protein: 24.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 491.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

  2. Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat, cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.

  3. Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok, cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This spicy rice mix is a favorite snack in Indonesia. Usually this fried rice is serve with sambal (spicy relish) and prawn crackers.

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