Indonesian Nasi Goreng
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Description
This spicy rice mix is a favorite snack in Indonesia. Usually this fried rice is serve with sambal (spicy relish) and prawn crackers.
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
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.
Nutrition Facts
serving: 6 servings
calories: 429.7 kcal
carbohydrates: 51.5 g
protein: 24.3 g
saturated fat: 2.2 g
cholesterol: 101 mg
sodium: 491.2 mg
fiber: 2.7 g
sugar: 2.2 g
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