Nasi Goreng Recipe

Name: Nasi Goreng
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 3 eggs beaten to blend; 1 onion small, chopped; 1 large garlic cloves minced; 1 carrot chopped; 1 green bell pepper chopped; 1 chili jalapeno, seeded, minced; 3/4 teaspoon ground coriander; 3/4 teaspoon caraway seeds; 3 1/2 cups cooked rice cold; 1 cup chopped ham

Servings: persons

6 tablespoons butter
3 eggs beaten to blend
1 onion small, chopped
1 large garlic cloves minced
1 carrot chopped
1 green bell pepper chopped
1 chili jalapeno, seeded, minced
3/4 teaspoon ground coriander
3/4 teaspoon caraway seeds
3 1/2 cups cooked rice cold
1 cup chopped ham

1
Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs and cook until omelet is set and golden brown. Remove from heat and cool completely. Cut into small pieces.
2
Melt remaining 5 tablespoons butter in heavy large skillet over high heat. Add onion and garlic and cook until onion is golden brown, stirring constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat to medium and cook until carrot is tender, stirring occasionally, about 6 minutes.
3
Add omelet, rice and ham. Stir until mixture is heated through, about 5 minutes. Season omelet to taste with salt and pepper and serve.

1004

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, 3 eggs beaten to blend, 1 onion small, chopped, 1 large garlic cloves minced, and more.

Yes, Nasi Goreng falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nasi Goreng

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