Nasi Goreng
Nasi goreng, meaning “rice fried,” is an Indonesian classic and can be eaten morning, noon, and night! Our version is made with kecap manis, a sweet and thick soy sauce that is boldly full of flavor.
Tildalicious Tip: If you cannot get kecap manis, then replace with a mix of 2 tablespoons soy sauce and 1 tablespoon soft brown sugar.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 1 cup Tilda® Pure Basmati Rice
- 3 eggs, beaten
- 3 Tbsp kecap manis (sweet soy sauce)
- 1 Tbsp fish sauce
- Juice of 1 lime
- 3 Tbsp vegetable oil, divided
- 1 red chili, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 Tbsp fresh ginger, finely chopped
- ½ lb raw shrimp, peeled and deveined
- 2 chicken breasts, cooked and shredded
- ¾ cup green beans, cut in half
- 4 spring onions
- Fresh cilantro
- Soy sauce to serve
How to make Nasi Goreng
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Prepare rice according to package directions, reserve.
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Meanwhile, over a medium heat, add one tablespoon of oil to a large non-stick frying pan or wok. When hot, add the beaten eggs and swirl the pan until you create a thin omelet. Set aside to cool, then cut into thin strips.
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In a bowl, combine the kecap manis, fish sauce, and lime. Then set aside.
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When the rice is almost ready, heat remaining oil in a large wok or frying pan over a medium heat. When the pan is hot, add the chili and garlic and fry for 30 seconds or until the garlic is just golden.
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Add the ginger, shrimp, and shredded chicken breast, then stir-fry for another minute.
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Add the green beans and half the green onions and cook until the shrimp turn pink and are cooked through.
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Add the rice to the pan and stir to combine.
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Pour over the soy sauce mixture, add the sliced omelet, and stir fry until all the ingredients are coated and hot. Sprinkle with the remaining green onions and chopped cilantro.
