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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 inch fresh ginger |
||
| Calories 411 | ||
| Calories from Fat 98 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 80mg | 26% | |
| Sodium 584mg | 24% | |
| Potassium 739mg | 21% | |
| Total Carbohydrate 69.1g | 23% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 10.4g | ||
| Protein 10.6g | 21% | |
Vegetarian Nasi Goreng (Fried Rice)
By: Sharon123
Oct 29, 2002
This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!
SERVES 6
Ingredients
- 2 cups long-grain rice
- salt
- 2 tablespoons tamarind paste
- 2 tablespoons vegetable oil
- 8 shallots, chopped
- 3 cloves garlic, crushed
- 1/2 inch fresh ginger, grated
- 2 teaspoons curry powder
- 1/4 teaspoon hot red pepper flakes
- 1/4 teaspoon turmeric
- 1/2 small cabbage, thinly sliced
- 2 medium tomatoes, peeled,seeded,and diced
- 3 tablespoons soy sauce
- 1 tablespoon packed dark brown sugar
To Garnish
- 3 tomatoes, coarsely chopped
- 1 1/4 red peppers, cored,seeded,and diced
- 1/2 cucumber, diced
- 1 stalk celery, diced
Omelette strips
- 2 eggs
- salt and pepper
- 2 tablespoons butter
Directions
1
Cook the rice in boiling salted water for 12-15 minutes, until tender.2
Drain, rinse, and drain again.3
Stir in the tamarind paste and set aside.4
Heat 1 tbls.5
of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.6
Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.7
Add the cabbage and cook for 3-5 minutes.8
Add the tomatoes and cook for 2-3 minutes.9
Remove from pan.10
Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.11
Return the vegetables to the pan.12
Add the soy sauce and sugar and heat gently to warm through.13
Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.14
Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.15
Melt 2 tbls butter in an omelet pan or small skillet.16
Add the eggs to the pan and cook until set.17
Leave to cool.18
Roll up the omelet and slice across into fine strips.
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- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > Southeastern > Indonesian
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #293186
On Jun 24, 2006
Eventhough this dish is familiar to my heritage (Malaysia), I've never thought of making this. I was surprised to know some Japanese restaurants carry this in their menu (I'm currently living in Japa)so this morning I made it for my friends in church and they really liked it. I followed all the instructions except I cook the rice in a rice cooker; skipping the draining, rinsing part and added the tamarind paste directly to the rice. At this time, I have already unplugged. It worked well and since shallots are not readily available, I use yellow onion (1/2)instead and spiced up the pepper flakes to 1/2 tsp. Thank you. Schin
From: HealthyVeg
On Apr 5, 2005
We liked this recipe very much. As others have said, the garnishes are what makes the dish. It was very light and flavorful. We thought the amount of tamarind was good, no changes needed. Suggest following with a sorbet for dessert.
From: Bergy
On Nov 8, 2002
If you want a great rice dish (a meal in itself) this is it. Wonderful for a lucheon or for dinner. I have had Nasi Goreng many times, usually with ham etc but with this recipe you do not even miss it. The garnish is beautiful and like Sharon said it adds to the variety of flavors. Don't change a thing. This recipe is great just the way it is Thanks Sharon for a dish that will grace my table many times
From: Charishma Ramchandani
On Dec 28, 2002
Thank you(ENDLESS times) for posting this marvellous recipe. I made this for lunch this afternoon and it was a HIT! I halved the recipe as there were just 4 of us to eat. I didn't have hot red pepper flakes and had to omit that. I used just 1/2 a tbsp. of soy sauce and 1/2 a tbsp. of 'light' brown sugar as I use light brown sugar most often in recipes that call for brown sugar(I have yet to find dark brown sugar in Oman). I used about 1 1/4 tsps. of salt for 1 cup of rice and the veggies, in toto. In the garnish, I had to leave out the cucumber and red peppers as those were not on hand. It was a great lunch! Thank U! This is a meal all by itself and a memorable one. THANKS A THOUSAND TIMES FOR THIS!
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