Dig into a delicious serving of Nasi Goreng. A great way to use up some leftover cooked rice.
I was first introduced to Nasi Goreng quite a few years ago now. The first time I had it, was with strips of egg (cooked like a thin omelette), but I have since discovered I actually prefer it with a soft yolk fried egg so that it oozes into the fried rice - so good!!
Nasi Goreng is a Indonesian fried rice, you will see many variations, using various different proteins, mainly chicken or shrimp.
I like to use ground beef for mine (not traditional), but it works really well mixed with the rice. Feel free to use whatever protein you like - pork, chicken and shrimp go great too. There really are no set rules with this dish.
Traditionally Nasi Goreng uses a shrimp paste, but it's pretty hard to obtain where I live, I have only ever seen it a couple of times. (I suppose I really should look into ordering some online). So for convenience and flavour I just use a little bit of fish sauce. It adds plenty of umami to this dish.
For those wondering what umami is. It literally means 'savoury taste' and is one of the the five basic tastes, along with sour, sweet, salty and bitter.
As well as the fish sauce, I also use sambal oelek (a chilli paste), but you can use red chilli's instead if you can't get some of this.
For the cooked rice, I recommend using cold leftover rice, never freshly cooked rice, as otherwise it becomes too stodgy. Cold cooked rice should always be used when making any kind of fried rice.
I stir fry some beansprouts and shredded veg (broccoli stalks, cabbage, carrots) to go on the side with this. I love the crunch of the beansprouts against the spicy fried rice and the of course no Nasi Goreng is complete without egg. I do recommend a fried egg though, as mentioned, it is just the best.
Want to make it gluten free? use Tamari or coconut aminos
Give this Nasi Goreng a try and it will most definitely become a regular on your meal plans.
Extra Easy - 0.5 syns per serving
WW Smart Points - 7
Gluten Free - use tamari or coconut aminos instead of soy sauce
- 450g/1lb of ground beef
- 1 small onion, finely diced
- ½ red pepper, finely diced
- 2 cloves of garlic, crushed
- 1 tsp of freshly grated ginger
- 1 tsp of fish sauce
- 2 tsp of sambal oelek - or use 1 red chilli, deseeded and finely chopped
- 1 tbs of tomato paste
- 3 tbs of soy sauce (or tamari or coconut aminos)
- 1 tsp of sesame oil (2 syns)
- 4 eggs
- 2 cups of cooked rice
- 4 spring onions, finely chopped
- fresh chopped coriander
- black pepper
- spray oil
- Add the ground beef to a frying pan over a medium high heat
- Stir and cook till browned (break up any big lumps with the back of wooden spoon)
- Add the onion, garlic and ginger and fry till softened (approx 5 mins)
- Add red pepper, sambal oelek, fish sauce, soy sauce, little black pepper and tomato paste and stir to coat.
- Add in the cold cooked rice and break up any big lumps with the back of a wooden spoon.
- Stir until it is all mixed well.
- Add the sesame oil and fry for a further 5 mins until rice is well heated through.
- Stir in the spring onion
- Serve with fried eggs and your choice of stir fried veg (I served with beansprouts and shredded veg)
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
Leave a Reply