Indonesian Fried Rice Nasi Goreng Recipe

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Ingredients:

Serving

to rinse the rice, you can either place it in a fine-mesh strainer and rinse under cool water or place it in a medium bowl and repeatedly fill the bowl with water while swishing the rice around, then carefully drain off the water. in either case, you must rinse until the water runs clear. adjust the spiciness of this dish by including the minced ribs and seeds from the chiles.
sweet soy sauce kecap manis , a dark brown, syrupy-thick indonesian sauce, is often called sweet soy sauce. it is sweetened with palm sugar and sometimes seasoned with various other ingredients, such as garlic and star anise. in indonesia it's used in marinades, as a flavoring in dishes and as a condiment. kecap manis can be found in asian markets and stored indefinitely in a cool, dry place.
3 1/3 cups water
2 1/2 cups jasmine , basmati , or other long-grain white rice , rinsed (see note)
6 fresh thai , serrano , or jalapeno chiles , seeds and ribs removed
4 large shallots , peeled and quartered
4 medium garlic cloves , peeled
6 tbsp vegetable oil
1/4 cup sweet soy sauce (see below), plus extra for serving
salt
1 medium cucumber , peeled , halved lengthwise, and sliced 1/2 inch thick
2 large plum tomatoes , cored and sliced into 1/2-inch-thick rounds
4 large eggs , cracked into 2 small bowls (2 eggs per bowl)
ground black pepper
4 medium scallions , sliced thin
1 recipe fried shallots

Directions:

1. Bring the water and rice to a boil in a large Dutch oven over high heat. Reduce the heat to low, cover, and cook until all the water has been absorbed, about 15 minutes. Remove the pot from the heat and let it sit, covered, until the rice is tender, about 15 minutes. Spread the cooked rice out over a baking sheet and let cool to room temperature, about 30 minutes. (The rice can be transferred to an airtight container and refrigerated for up to 24 hours.)
2. Meanwhile, pulse the chiles, shallots, and garlic together in a food processor to a coarse paste, about 15 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
3. Break up any large clumps of cooled rice with your fingers. Heat 1/4 cup of the oil in a 12-inch nonstick skillet over medium heat until just shimmering. Add the processed chile mixture and cook until the shallots become translucent and the moisture evaporates, 3 to 5 minutes. Increase the heat to medium-high and add the rice, sweet soy sauce, and 1 1/2 teaspoons salt. Cook, stirring constantly to break up any rice clumps, until the rice is heated through and evenly coated, about 5 minutes.
4. Portion the rice onto individual plates and garnish with the cucumber and tomatoes. Wipe the skillet clean with a wad of paper towels, add the remaining 2 tablespoons oil to the skillet, and return to medium-high heat until shimmering. Following the illustration below, quickly add the eggs to the skillet. Season the eggs with salt and pepper, cover, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
5. Uncover the eggs and remove from the heat. Carefully slide one egg over each plate of rice. Sprinkle with the scallions and fried shallots (if using) and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	944.05 Kcal (3953 kJ)
Calories from fat	228.87 Kcal
		% Daily Value*
Total Fat	25.43g	39%
Cholesterol	186mg	62%
Sodium	1109.34mg	46%
Potassium	1037.42mg	22%
Total Carbs	159.7g	53%
Sugars	18.12g	72%
Dietary Fiber	7.43g	30%
Protein	21.61g	43%
Vitamin C	32.2mg	54%
Iron	3.3mg	19%
Calcium	149.4mg	15%

Amount Per 100 g
Calories	122.55 Kcal (513 kJ)
Calories from fat	29.71 Kcal
		% Daily Value*
Total Fat	3.3g	39%
Cholesterol	24.15mg	62%
Sodium	144.01mg	46%
Potassium	134.67mg	22%
Total Carbs	20.73g	53%
Sugars	2.35g	72%
Dietary Fiber	0.96g	30%
Protein	2.81g	43%
Vitamin C	4.2mg	54%
Iron	0.4mg	19%
Calcium	19.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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