Nasi Goreng

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Nasi Goreng
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
200 grams Basmati rice
100 grams soybean sprout
2 carrots
200 grams Napa cabbage
400 grams Chicken breasts
2 chile peppers (chopped)
1 onion (chopped)
2 garlic (chopped)
8 garlic
Thai basil
1 egg
1 tablespoon Pastry flour
3 tablespoons milk
4 tablespoons Coconut oil
3 tablespoons soy sauce
½ teaspoon Shrimp paste
1 tablespoon Rice vinegar
1 tablespoon Tomato paste
200 grams shrimp (pre-cooked and ready to cook)
salt

Preparation steps

1.

Step 1

2.

In a bowl, mix together the flour, egg and milk until smooth. Heat 1 tablespoon oil in a skillet and saute the batter, turning once until golden brown. 1-2 minutes. Then roll up and cut into strips.

3.

Cut the Chinese cabbage into wide strips approximately 1 cm (approximately 1/2 inch). Peel the carrot and cut into 5 cm (approxiamtely 2 inch) long sticks.

4.

Step 2

5.

Cook the rice according to package directions.

6.

Step 3

7.

In a bowl, stir together the soy sauce, vinegar, tomato paste and shrimp paste.

8.

Step 4

9.

Heat 2 tablespoons oil in a wok or deep skillet. Rinse the chicken, pat dry, cut into thin strips and saute until cooked through.

10.

Step 5

11.

Heat the remaining oil in a skillet and saute the onion, garlic and chile until the onion is translucent.

12.

Step 6

13.

Add the carrots and Chinese cabbage to the pan and saute until tender.

14.

Step 7

15.

Add the rice and soy sauce to the pan.

16.

Step 8

17.

Add the chicken, shrimp and sprouts to the pan. Season with salt.

18.

Step 9

19.

Spoon the mixture into four small bowls, press to compact then turn out onto a warm plate.

20.

Step 10

21.

Serve garnished with pancakes, cut garlic and Thai basil.