Nasi Goreng

Nasi Goreng

3 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large eggs, beaten
  • 4 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons whole almonds
  • 2 small chile peppers, seeded and diced
  • 2 tablespoons peanut or canola oil, divided
  • 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons kecap manis, (see Ingredient Note)
  • 4 cups cooked and cooled brown rice
  • 2 scallions, thinly sliced
  • 1 medium tomato, sliced
  • 1 small cucumber, sliced


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  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.
  • Ingredient note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It's used as a flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food markets or online at To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 295 calories; 10 g fat(2 g sat); 4 g fiber; 43 g carbohydrates; 9 g protein; 49 mcg folate; 93 mg cholesterol; 7 g sugars; 4 g added sugars; 738 IU vitamin A; 48 mg vitamin C; 64 mg calcium; 2 mg iron; 358 mg sodium; 417 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, ½ medium fat meat, 1 fat

Reviews 3

April 13, 2015
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By: EatingWell User
original nasi goreng Hi, I followed the recipe exactly. I lived in Indonesia for a while, I was intrigued about learning about a healthier version. However, This tastes nothing like authentic Nasi Goreng. Sorry! Pros: healthy Cons: does not taste like nasi goreng
February 05, 2013
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By: kellyjanreed
Perfect This dish tastes just like fried rice you get from a Chinese restaurant, so good! I used sweet soy sauce instead of the kepac manis and it turned out beautifully. I think a little taste of sweet helps any recipe. I'm considering using pineapple in the vegetable mix next time.
December 30, 2011
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By: EatingWell User
Re: Just for fun
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