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 | 3.4 mg | (28 %) | ||
| 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
- ¼ tsp Shrimp paste
- 3 Tbsps sweet soy sauce
- 1 Tbsp soy sauce
- 1 Tbsp Rice vinegar
- 1 Tbsp Ketchup
- 200 grams shrimp (precooked)
Preparation steps
Rinse bean sprouts with boiling water in a colander and drain well.
Peel carrot, rinse cabbage.
Rinse and pat dry chicken breasts, cut into very thin strips. Halve chile lengthwise, remove seeds, rinse and cut crosswise into thin strips. Peel and chop onions and garlic. Rinse shrimp in colander with cold water and drain.
Rinse rice under running water in a sieve, boil with almost twice amount of lightly salted water and cook, covered, on very low heat for about 25 minutes.
Beat egg with a fork, heat 1 tablespoon of oil in a pan on low heat. Pour beaten egg into pan and cook for 3 minutes, turning once. Roll up omelette and cut into fine strips.
Cut carrot in approximately 5 cm (approximately 2 inches) long thin strips, cut cabbage into wide strips approximately 1 cm (0.5 inch). Stir rice gently, uncover and let all liquid evaporate. Grind shrimp paste, add soy sauce, vinegar and ketchup.
Heat 2 tablespoons of oil in a wok on high heat. Stir-fry meat and remove. Then heat 1 tablespoon of oil on medium heat and sauté onions, garlic and chile.
Add carrot strips and cook briefly, then add cabbage. Add rice, then stir in sauce. Add vegetables, chicken, shrimp and sprouts. heat through. Season with salt. Serve topped with omelette.
