I made an Indonesian specialty: Nasi Goreng.

We try as much as possible not to have leftovers. I do not know why, but all leftovers on our house seem to disappear into the refrigerator abyss and then resurface from outer space.

I have made a conscious effort, and last night part of our dinner was made with leftover chicken.

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Nasi Goreng

I have been making this recipe for so many years now that I had to pay close attention to the amounts used so I could share the recipe with all of you.

We did happen to have chicken left over; therefore, we used it.

Any type of meat is acceptable, or even just vegetables, to be more on the vegetarian side.

We served alongside pork chops just sautéed with a shadow of oil in a large skillet. Watermelon for dessert.

Nasi Goreng

Cooking tips

Ketjap is an Indonesian soya sauce. If you live near an Asian specialty store, I am sure you will find it. 

It comes in three different thicknesses. Ask for medium. I have had all three, and the too thick is too thick. 

It will have the consistency of honey but is very dark brown. Use sparingly and adjust as you go.

Perfect with Soy glazed pork chops.

 

Nasi Goreng Rice

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Nasi Goreng
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Nasi goreng can be used with any leftover can be used with this dish as well as fresh ingredients. Great side dish to any Asian dish.

Ingredients

  • 2 garlic 2 minced garlic cloves
  • 3.5 cups rice 3 1/2 cups cooked rice
  • 3 eggs 3 omelet scramble egg(s)
  • 2 tablespoons soy sauce Ketjap or soy sauce
  • 0.5 tsp chili pepper 1/2 teaspoon finely chopped (optional) chili pepper
  • 1 carrots 1 samll diced carrots
  • 0.5 cup peas 1/2 cup peas
  • 0.5 cup cabbage 1/2 cup thinly sliced cabbage
  • 0.5 cup water 1/2 cup water

Instructions

  • Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside
  • In a wok or large cooking pan over medium heat fry the carrots and the peas with the olive oil until lightly brown.
  • Add the garlic, the cabbage and water.
  • Add the cooked rice. Keep stirring until the rice brown lightly.
  • Add the ketjap or soy sauce and give it another minute.
  • Remove from heat and add the thin slices of the omelet.
  • Season with salt and pepper and fry for a few minutes.
  • Stir and serve.

Nutrition

Calories: 669kcal | Carbohydrates: 135g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 572mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2879IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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