1/1 Photo of Nasi Goreng
Indonesians eat this for breakfast, it is simple and traditionally there isn't much to it but rice spices and a fried egg. For best results use rice cooked the day before. This version is rather hot so you could reduce the amount of chili. Shallots in Indonesian cooking are small and red and sweet but you can use French shallots. Fried shallots are sprinkled on a lot of Indonesian food and you can find them already fried at Asian grocers, or you can just leave them out.
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- 1For easy you can blizt the garlic, shallots and chili, this saves chopping finely.
- 2Heat the oil and add the garlic/shallot/chili mix and saute for about 2 mins making sure it doesn't burn or the garlic will turn bitter.
- 3Add the rice, soy & ketup manis, and pepper mashing any lumps out of the rice and mixing the well. Cook a further minute or so to heat through.
- 4Plate up.
- 5Fry the eggs to just set the yolks and place on top of the rice, sprinkle with fried shallots.
- 6Traditionally the eggs are fried in a wok with a quite a bit of oil so they go crispy on the edges and the whites cook quickly leaving a very runny yolk. However, as much as this taste good its probably oil overload.
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Nutritional Facts for Nasi Goreng
Serving Size: 1 (349 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1105.3
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 3.8 g
- Cholesterol 212.1 mg
- Sodium 348.9 mg
- Total Carbohydrate 200.7 g
- Dietary Fiber 3.7 g
- Sugars 0.5 g
- Protein 24.0 g
The following items or measurements are not included: