Nasi Goreng - Indonesian Fried Rice - 6 pts

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Nasi Goreng - Indonesian Fried Rice - 6 pts

 

3 large eggs, beaten

4 small shallots, peeled

3 cloves garlic, peeled

2 tablespoons whole almonds

2 small chile peppers, seeded and diced

2 tablespoons peanut oil, or canola oil, divided

2 cups finely chopped vegetables, or shredded vegetables, such as yellow bell

pepper, cabbage and

broccoli

2 tablespoons reduced-sodium soy sauce

2 tablespoons kecap manis, (see Ingredient Note)

4 cups cooked and cooled brown rice

2 scallions, thinly sliced

1 medium tomato, sliced

1 small cucumber, sliced

 

 

 

 

 

1. Generously coat a wok or large skillet with cooking spray and heat over

medium-high heat. Pour

in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg

flows underneath,

until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting

board. When cool

enough to handle, cut into thin strips.

2. Place shallots, garlic, almonds and chiles in a food processor. Process to a

thick paste. Heat

1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and

cook until fragrant,

about 2 minutes. Transfer to a small bowl.

3. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and

cook, stirring,

until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap

manis and rice and

stir until combined and heated through, about 2 minutes more. Transfer the Nasi

Goreng to a

platter. Top with the strips of egg and scallions. Arrange tomato and cucumber

slices around the

edges.

 

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

 

Source: EatingWell, January/February 2008

Formatted by Chupa Babi: 01.10.08

 

NUTRITION INFORMATION: Per serving: 292 calories; 10 g fat (2 g sat, 5 g mono);

106 mg

cholesterol; 38 g carbohydrate; 8 g protein; 4 g fiber; 356 mg sodium; 368 mg

potassium.

Nutrition bonus: Vitamin C (60% daily value), Selenium (26% dv), Magnesium (19%

dv), Vitamin A

(15% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

 

TIP: Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy sauce.

It’s used as a

flavoring, marinade or condiment in Indonesian cooking. Find it in Asian food

markets or online at

importfood.com.

 

To substitute for kecap manis, whisk 1 tablespoon molasses with 1 tablespoon

reduced-sodium soy

sauce.

 

Nasi Goreng is the Indonesian spin on fried rice. It is typically flavored with

shallots, fish

sauce and kecap manis, a sauce with a sweet, caramelized soy flavor. We

substituted soy sauce for

fish sauce in our version to make it vegetarian. Nasi Goreng is best when made

with rice that is

cooked and cooled the day before. If you don’t have leftover rice on hand, cook

rice and spread it

out on a baking sheet to cool to room temperature while preparing the rest of

the ingredients for

this quick stir-fry.

 

 

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