Nasi Goreng
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams Basmati rice
- salt
- 100 grams soybean sprout
- 150 grams carrots
- 150 grams Napa cabbage
- 3 Chicken breasts
- 3 Red chili peppers
- 100 grams white onions
- 2 garlic cloves
- 1 egg
- 4 Tbsps Coconut oil
- 1 generous pinch Shrimp paste
- 3 Tbsps sweet soy sauce
- 1 Tbsp soy sauce
- 1 Tbsp Rice vinegar
- 1 Tbsp Ketchup
- 200 grams shrimp (Pre-cooked)
Preparation steps
Rinse bean sprouts in a colander with boiling water and drain well.
Peel carrot and trim. Rinse cabbage. Chop cabbage and carrot.
Rinse rice under running water in a sieve, then boil in a pot with almost twice the amount of lightly salted water covered over low heat for about 25 minutes.
Rinse chicken breasts, pat dry and cut into very thin strips. Mix soy sauce in a bowl with ketchup and rice vinegar. Add chicken to the bowl, mix and marinate.
Remove chicken from the marinade. Heat half of oil in a wok, fry chicken on all sides until brown and then remove from the wok. Set aside marinade.
Rinse chile peppers, cut in half lengthways, remove seeds and ribs, rinse and cut crosswise into thin strips. Peel and chop onions and garlic. Heat remaining oil in the wok and fry onions, garlic and chile pepper while stirring.
Add cabbage and carrots and cook briefly.
Add rice and marinade to the wok and fry briefly while stirring.
Rinse shrimp in a colander, drain, add to the wok, mix and heat.
Whisk egg with a fork. Heat 1 tablespoon oil in a pan over low heat. Pour whisked egg into the pan and fry for 3 minutes turning once. Roll up omelette and cut into fine strips.
Fill bowls with Nasi Goreng and firmly press.
Whisk egg with a fork. Heat 1 tablespoon oil in a pan over low heat. Pour whisked egg into the pan and fry for 3 minutes turning once. Roll up omelette and cut into fine strips.
Turn Nasi Goreng onto a \warm plate and serve garnished with egg strips, lemon grass and mint.
