Beer makes batters better, meat more tender, and sauces more flavorful.
Nasi Goreng (Indonesian Fried Rice)
- add review
- #58355
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups long-grain rice
4 cups chicken stock or water
1 tablespoon cooking oil
1 medium onion, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon grated fresh ginger
1 tablespoon sambal oelek*
1 teaspoon java curry
1 tablespoon kecap manis**
2 green bell peppers, chopped
1 cup shredded cabbage
6 large fresh shrimp, peeled and deveined, cut in quarters
1 cup diced cooked chicken, or pork or lamb
salt, to taste
directions
Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.
In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning.
cook's notes
sambal oelek is a hot pepper sauce. kecap manis is a sweet soy sauce.
added by
cookingforacrowd
nutrition data
331 calories, 4 grams fat, 56 grams carbohydrates, 14 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more asian recipes
reviews & comments
I like Nasi Goreng cause I am Indonesian. This recipe is ok, but we don't use curry for the Nasi Goreng.