Nasi Goreng (Indonesian Fried Rice With Vegetables)
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups cold, cooked rice (preferably cooked a day in advance)
- ¼pound long Chinese green beans, available in Oriental markets, cut into 3-inch lengths, or use regular green beans, stringed as necessary and cut into 3-inch lengths
- Salt to taste, if desired
- 3tablespoons corn, peanut or vegetable oil
- 1cup celery cut on the diagonal into thin slices
- 1½cups carrot cut into thin, julienne strips, each about 2 inches long
- 1cup broccoli cut or broken into small, bite-size pieces
- 2cups finely shredded bok choy or Chinese cabbage
- 1cup snow peas cut lengthwise into thin, julienne strips
- â…“cup shredded scallions or green onions cut into 2-inch lengths
- 3tablespoons hot green or red pepper, cored and seeded and cut into very thin, julienne strips
- 3eggs
- 3tablespoons ketjap manis, a sweet Indonesian soy sauce, or use an equal amount of soy sauce blended with 3 tablespoons sugar
- ¼pound bean sprouts
- ½cup finely chopped scallions or green onions
Nutritional analysis per serving (8 servings)
237 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the rice as indicated and have it ready.
- Step 2
In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
- Step 3
Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
- Step 4
Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
- Step 5
Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
- Step 6
Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
- Step 7
Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.
Private Notes
Comments
Pretty good. There seems to be a remarkable variety of recipes for this Indonesian staple, so it seems safe to call it reasonably authentic. Other the lack of green beans and snow peas, which are no longer growing in our garden, I completely followed the instructions. It tasted better when we ate it with sriracha hot sauce. I'll probably make it again.
Meh. It’s just fried rice using kacip mani instead of a Chinese sauce. Easier than Chinese fried rice, though. Just use whatever veg is lying around.
Pretty good. There seems to be a remarkable variety of recipes for this Indonesian staple, so it seems safe to call it reasonably authentic. Other the lack of green beans and snow peas, which are no longer growing in our garden, I completely followed the instructions. It tasted better when we ate it with sriracha hot sauce. I'll probably make it again.
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