FRIED****Nasi Goreng

By Unblond1

Great for both!

04/10/15 - I've added the bacon and amped up the veggies and calculated this as 5 servings, which it really is. This is the absolute limit of veggies Dan will tolerate so don't add them all. Don't increase the sauce ingredients, it makes it gloopy. A lot of the recipes call for a fried egg served on top - I bet I'd love that!
09/04/16 - leftovers topped with a fried egg and drizzled with a bit more sesame oil and kecap manis - yummy

Ingredients

• 1 1/2 teaspoons sesame oil, divided
• 2 eggs, beaten
• 1 tbsp coconut or olive oil
• 3 slices bacon, cut into lardons, Optional
• 2 shallots or 1/2 small onion, thinly sliced
• 1 leek, thinly sliced, Optional
• 2 stalks of celery, thinly sliced on the diagonal
• 3/4 cups (75 grams) small broccoli florets, Optional
• 1/2 sweet red pepper, thinly sliced
• 1 - 2 jalapenos, thinly sliced
• 3 cloves garlic, minced or thinly sliced
• 1 tablespoon minced or thinly slivered ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp Asian chili paste (such as sambal oelek)
• 4 oz poached chicken breast, cubed
• 6 oz cooked frozen medium shrimp, thawed, peeled and deveined, halved or chopped if large
• 10 tablespoons brown basmati rice, (cooked with salt & chicken broth the day before, refrigerated and brought to room temp for 1 hour before cooking)
• 1 tbsp kecap manis
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tsp rice vinegar
• 1/4 tsp salt - I don't usually need to add this
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro, optional
• 3 scallions, thinly sliced
• 1 1/2 cups fresh spinach leaves, coarsely chopped - I've never tried this
• 1/4 cup chopped roasted peanuts, for garnish - haven't tried
• thinly sliced fresh chili and lime wedges for serving - for mine only (08/04/16 I added two small thai chilies when cooking the rice and Dan couldn't eat it)

Preparation

Step 1

* In nonstick wok or deep skillet, heat 1/4 tsp of the sesame oil over medium heat; cover and cook eggs until firmly set, about 3 minutes. Flip and cook for a minute longer on the second side, remove from pan; cut into thin strips. Set aside.

* In same wok, heat olive oil over medium-high heat and cook bacon until almost crisp. Remove with a slotted spoon and set aside. Add vegetables and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Can be prepared to this point earlier in the day, leaving the vegetables slightly underdone.

* Combine kecap manis, soys, vinegar and remaining sesame oil in a jar and set aside.

* When ready to serve, reheat vegetables and stir in garlic, cumin, coriander and chili paste; cook until fragrant, about 1 minute.

* Stir in rice and a pinch of salt; toss to coat and heat through. Stir in cooked chicken then shrimp, stirring for a couple of minutes after each to heat through. Stir in peas and spinach; if using, cook until hot, about 3 minutes. Add sauce mixture and toss to mix well then fold in egg, bacon and scallions, along with chopped fresh cilantro, if using.

* *TO MAKE IN THE ACTIFRY:*

*Brown the veggies and the bacon, if using, for 5 - 8 minutes with *1/2 tablespoon of canola or coconut oil* and *1 teaspoon sesame oil*, adding garlic and ginger for last minute. Add the cooked rice, drizzle with the beaten egg and cook for 2 minutes. Add the diced chicken or pork and the cooked shrimp and any previously-cooked veggies. Sprinkle with a little cold water so that the rice does not stick together. if necessary and cook for 5 to 10 minutes. Combine sauce ingredients in a jar, drizzle over all, add peas and cook for a further 5 - 10 minutes until heated through, then serve.

Nutrition Facts - 5 Servings

Amount Per Serving
Calories 361.0
Total Fat 8.1 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.6 g
Cholesterol 159.0 mg
Sodium 730.1 mg
Potassium 327.6 mg
Total Carbohydrate 42.2 g
Dietary Fiber 4.9 g
Sugars 10.9 g
Protein 21.1 g