Nasi Goreng (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Nasi Goreng

http://www.eatingwell.com/recipes/nasi_goreng.html

From EatingWell:  January/February 2008

Whole almonds add beneficial monounsaturated fats to EatingWell's spin on this Indonesian-style fried rice. For added flavor, texture and nutritional oomph, our Nasi Goreng is brimming with fresh vegetables and accompanied with fresh slices of cool cucumber and tomato. To make it vegetarian we've substituted soy sauce for the fish sauce that's typically used as a seasoning.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.
  2. Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
  3. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges.

Nutrition

Per serving : 295 Calories; 10 g Fat; 2 g Sat; 4 g Mono; 106 mg Cholesterol; 40 g Carbohydrates; 9 g Protein; 4 g Fiber; 380 mg Sodium; 416 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

Tips & Notes