Nasi Goreng
Nasi Goreng is a recipe with fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g basmati rice
- Salt
- 100 g soy sprouts
- 150 g Carrots
- 150 g Chinese cabbage
- 3 chicken breast fillets
- 3 red chili peppers
- 100 g white onions
- 2 Garlic cloves
- 1 egg
- 4 tbsp coconut oil
- 0.25 tsp shrimp paste
- 3 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp ketchup
- 200 g shrimp (pre-cooked)
Instructions
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1.
Rinse soy sprouts in a colander with boiling water and drain well.
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2.
Peel carrots, clean and wash Chinese cabbage.
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3.
Wash chicken breast fillets, pat dry and cut into very thin strips. Split chili peppers lengthwise, deseed, wash and slice crosswise into fine strips. Peel and chop onions and garlic. Rinse shrimp in a colander under cold water and drain.
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4.
Rinse rice under running water in a colander, bring to boil with slightly salted water at just below double volume, cover and simmer on low heat for about 25 minutes until cooked.
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5.
Beat the egg with a fork. Warm 1 tbsp oil in a pan over low heat. Pour beaten egg into pan and cook for 3 minutes, flipping once. Roll the omelet and cut into fine strips.
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6.
Slice carrots into ~5 cm long thin strips, Chinese cabbage into ~1 cm wide strips. After cooking, gently stir rice and let steam off uncovered. Grate shrimp paste, mix with soy sauces, vinegar and ketchup.
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7.
Heat 2 tbsp oil in a wok or wide pan over high heat. Sauté chicken strips while stirring, then remove. Warm 1 tbsp oil over medium heat, sauté onions, garlic and chili.
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8.
Add carrot strips and stir-fry briefly, then add Chinese cabbage. First stir in rice, then the sauce mixture with vegetables. Add chicken, shrimp and sprouts, warm briefly, season with salt. Arrange with omelet strips.
