Community Recipe
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Nasi Goreng (Fried Rice) Menu

* Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 minced garlic clove to pan; sauté 2 minutes. Add 4 cups fat-free, less-sodium chicken broth and 2 cups frozen whole kernel corn, thawed. Bring to a boil, cook 10 minutes. Add 1 (6-ounce) package fresh baby spinach; cook until wilted.

Nasi Goreng (Fried Rice)

We recommend topping this fried rice with diced cucumbers and tomatoes, but for a more traditional Indonesian accompaniment, top it with a fried egg. Sambal oelek is a spicy table condiment from Southeast Asia; look for it in gourmet grocery stores and Asian markets. Total time: 35 minutes.

Photo by: Randy Mayor

Ingredients

2 teaspoons canola oil
1/3 cup minced shallots (about 3)
1 to 2 tablespoons minced serrano chile
1 tablespoon sambal oelek (chile paste with garlic)
2 teaspoons fish sauce
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt

4 garlic cloves, minced
2 cups diced cooked chicken breast
2 cups diced cooked shrimp (about 12 ounces)
3 cups cooked rice
1/2 cup diced cucumber
1/2 cup diced tomato

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Add shallots and chile to pan; sauté 2 minutes or until the shallots are lightly browned. Add chile paste, fish sauce, soy sauce, salt, and garlic to the pan; cook for 1 minute or until the sauce becomes fragrant. Add diced chicken, shrimp, and rice to the pan, stirring to coat with sauce. Cook for 2 minutes or until thoroughly heated, stirring occasionally. Place about 1 1/2 cups rice on each of 4 plates, and sprinkle each serving with 2 tablespoons cucumber and 2 tablespoons tomato.

Cooking Light MARCH 2006

Spinach soup *

Fresh pineapple cubes

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Nasi Goreng (Fried Rice) Menu