Nasi Goreng is the national dish of Indonesia cooked by street vendors in food carts across the country. It’s extremely easy to make and it tastes delicious!
Nasi Goreng is the national dish of Indonesia cooked by street vendors in food carts across the country. It's extremely easy to make and it tastes delicious!
One of the reasons why Nasi Goreng is so popular is the simplicity of the dish. Everything is thrown into the wok, delicious spices are added and boom, you're done. It's served all over Indonesia and the far east as a main meal but it's also a popular breakfast too. If you've cooked any of our dishes before (like our Chicken Jambalaya or Paella), you'll know we love easy one-pot rice dishes, so it's no surprise that this is a favourite.
If you've got The High Protein Handbook 1, our first recipe book, you might have tried the Nasi Goreng recipe found there. This one has been tweaked. After watching every video on YouTube of street food vendors making this, the recipe has been perfected and is pretty much as authentic as you can get.
The recipe has a good splash of kepcap manis, sweet Indonesian soy sauce. Although it sounds like the kind of condiment that you'd have to hunt down in speciality shops, most of the major supermarkets sell it. If you can't get any, you can make your own (just google it) or just use normal soy sauce and some honey, it's pretty much the same thing.
Serving Size 1 serving
Servings 4
- Amount Per Serving
- Calories 494
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 63g21%
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat the coconut oil in a wok on a very high heat until it begins to smoke.
Add the chicken and fry until golden brown.
Move to the edge of the wok and add the eggs. Lightly scramble then mix through with the chicken.
Add the onion, garlic, ginger, turmeric and chilli flakes and fry for another few minutes.
Add the chilled, cooked rice and the kepcap manis. Fry, mixing continuously for 2-3 minutes.
Serve. Garnish with a fried egg on top and fresh coriander.
Ingredients
Directions
Heat the coconut oil in a wok on a very high heat until it begins to smoke.
Add the chicken and fry until golden brown.
Move to the edge of the wok and add the eggs. Lightly scramble then mix through with the chicken.
Add the onion, garlic, ginger, turmeric and chilli flakes and fry for another few minutes.
Add the chilled, cooked rice and the kepcap manis. Fry, mixing continuously for 2-3 minutes.
Serve. Garnish with a fried egg on top and fresh coriander.
