Indonesian Nasi Goreng recipe
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Ingredients
- 12 ounces long grain white rice 3 cups water salt to taste 2 tablespoons sunflower seed oil 1 pound skinless, boneless chicken breast halves 2 cloves garlic, coarsely chopped 1 fresh red chile pepper, seeded and chopped 1 tablespoon curry paste 1 bunch green onions, thinly sliced 2 tablespoons soy sauce, or more to taste 1 teaspoon sunflower seed oil 2 eggs 2 ounces roasted peanuts, coarsely chopped ¼ cup chopped fresh cilantro
Nutrition Info
- 429.7 caloriescarbohydrate: 51.5 gcholesterol: 101 mgfat: 13.8 gfiber: 2.7 gprotein: 24.3 gsaturatedFat: 2.2 gservingSize: -sodium: 491.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Indonesian Nasi Goreng
Directions
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Bring rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat 2 tablespoons sunflower oil in a wok or skillet over medium-high heat, cook and stir chicken, garlic, and red chile pepper until chicken is golden brown, 5 to 7 minutes. Stir in curry paste until fragrant, about 1 minute. Add cooked rice and green onions, cooking and stirring for 5 minutes more. Season with soy sauce.
Push rice mixture to one side of the wok. Heat remaining 1 teaspoon sunflower oil in middle of wok, cook and stir eggs until just set, about 1 minute. Stir rice mixture into eggs. Sprinkle with peanuts and cilantro. Serve immediately.