Low Syn Nasi Goreng - Indonesian Rice

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.

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Nasi Goreng - Indonesian Fried Rice

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly

Extra Easy - 0.5 syns per serving
WW Smart Points - 7
Gluten Free - use tamari or coconut aminos instead of soy sauce

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Ingredients

• 450g (1lb) of extra lean ground beef (mince) - 5% fat
• 1 small onion, finely diced
• ½ red pepper, finely diced
• 2 cloves of garlic, crushed
• 1 teaspoon of freshly grated ginger
• 1 teaspoon of fish sauce
• 2 teaspoon of sambal oelek - or use 1 red chilli, deseeded and finely chopped
• 1 tablespoon of tomato paste
• 3 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 4 large eggs
• 2 cups of cooked long grain rice
• 4 spring onions, finely chopped
• fresh chopped coriander
• pinch black pepper

Instructions

1. Add the ground beef to a frying pan over a medium high heat
2. Stir and cook till browned (break up any big lumps with the back of wooden spoon)
3. Add the onion, garlic and ginger and fry till softened (approx 5 mins)
4. Add red pepper, sambal oelek, fish sauce, soy sauce, little black pepper and tomato paste and stir to coat.
5. Add in the cold cooked rice and break up any big lumps with the back of a wooden spoon.
6. Stir until it is all mixed well.
7. Add the sesame oil and fry for a further 5 mins until rice is well heated through.
8. Stir in the spring onion
9. Serve with fried eggs and your choice of stir fried veg (I served with beansprouts and shredded veg)

Notes

Nutritional information is an estimate and is to be used for informational purposes only

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Nutrition Information

Yield 4 Serving Size 1 SERVING
Amount Per Serving Calories 394Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 230mgSodium 1418mgCarbohydrates 36gFiber 2gSugar 4gProtein 26g

Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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