ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nasi Goreng (Fried Rice)

Randy Mayor
Yield 4 servings
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.

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

Nutrition Information

  • calories 430
  • caloriesfromfat 13 %
  • fat 6.2 g
  • satfat 1.2 g
  • monofat 2.5 g
  • polyfat 1.7 g
  • protein 44.1 g
  • carbohydrate 46.1 g
  • fiber 2.3 g
  • cholesterol 225 mg
  • iron 5.8 mg
  • sodium 717 mg
  • calcium 62 mg

How to Make It

  1. 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.