NASI GORENG (INDONESIAN STIR-FRIED RICE) RECIPE | BBC GOOD ...
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.3 milligram of sodium
MIE GORENG - INDONESIAN FRIED NOODLES RECIPE | ALLRECIPES
This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.
Provided by Fellicia R
Categories Indonesian Recipes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
- Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
- Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Nutrition Facts : Calories 355.5 calories, CarbohydrateContent 34 g, CholesterolContent 43.1 mg, FatContent 14.3 g, FiberContent 1.7 g, ProteinContent 22.7 g, SaturatedFatContent 4.9 g, SodiumContent 1824.3 mg, SugarContent 2.5 g
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