Nasi Goreng Recipe

Name: Nasi Goreng
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g rice, cooked and cold; 4 shallots, peeled; 4 garlic cloves, peel; 1 tablespoon chili, red and chopped; ¼ cup oil; 3 tablespoons ketjap manis; 1 tablespoon soy sauce; ½ teaspoon pepper; 4 eggs; 4 tablespoons shallots, fried

Servings: persons

500 g rice, cooked and cold
4 shallots, peeled
4 garlic cloves, peel
1 tablespoon chili, red and chopped
¼ cup oil
3 tablespoons ketjap manis
1 tablespoon soy sauce
½ teaspoon pepper
4 eggs
4 tablespoons shallots, fried

1
For easy you can blizt the garlic, shallots and chili, this saves chopping finely.
2
Heat the oil and add the garlic/shallot/chili mix and saute for about 2 mins making sure it doesn't burn or the garlic will turn bitter.
3
Add the rice, soy & ketup manis, and pepper mashing any lumps out of the rice and mixing the well.
4
Cook a further minute or so to heat through.
5
Plate up.
6
Fry the eggs to just set the yolks and place on top of the rice, sprinkle with fried shallots.
7
Traditionally the eggs are fried in a wok with a quite a bit of oil so they go crispy on the edges and the whites cook quickly leaving a very runny yolk.
8
However, as much as this taste good its probably oil overload.

877

kcal

Calories

Fat

133

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 10 ingredients. The key ingredients include: 500 g rice, cooked and cold, 4 shallots, peeled, 4 garlic cloves, peel, 1 tablespoon chili, red and chopped, 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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