Indonesian Sweet Soy Fried Rice with Chicken, Prawns and Fried Egg
By Joe
Source: Serious Eats — Pat Tanumihardja, Nasi Goreng (Indonesian Fried Rice).
A nasi goreng (indonesian fried rice) recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. For the spice paste tip in half the shallots to a mortar and now grind with pestle until now a coarse pur e now forms tip in remaining shallots followed by garlic now chile and terasi if using now grinding with pestle until each now ingredient is mostly incorporated before tipping in the next the final paste should now resemble thick oatmeal in texture alternatively mix all spice paste now ingredients in a small food now processor and process until they form now a paste for the nasi now goreng if using day old rice move rice to a bowl now and break rice up with now your hands into individual now grains heat oil in a now large wok or skillet now over high heat until shimmering tip in spice paste and cook mixing constantly and scraping bottom of wok now or pan to prevent paste from now burning until a pungent smell permeates now your kitchen and paste turns a few now shades darker 2 to 3 now minutes reduce heat to medium now at any time if paste now appears to be browning too quickly tip in rice to wok and mix to coat with spice paste tip in kecap manis and soy sauce mix and now cook until rice is now evenly colored and hot throughout taste and salt with salt and white pepper split rice between two plates and now top each plate of rice now with a fried egg garnish now with cucumber and tomato slices and now shower with fried shallots if you like bring to the table immediately with kecap manis alongside for drizzling.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
12.4 g per serving
24.8 % of the 50 g daily maximum · 49.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1390 kcal |
| Protein | 29.9 g |
| Carbohydrate | 261.3 g |
| of which sugars | 15.4 g |
| of which free sugars | 12.4 g |
| Fat | 21.8 g |
| of which saturates | 3.2 g |
| Fibre | 5 g |
| Salt | 3 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
