Nasi Goreng with Pork Strips

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Nasi Goreng with Pork Strips
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie519 cal.(25 %)
Protein37 g(38 %)
Fat21 g(18 %)
Carbohydrates46 g(31 %)
Sugar added1 g(4 %)
Roughage3.4 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.4 mg(28 %)
Vitamin K27.9 μg(47 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.5 mg(45 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.7 mg(50 %)
Folate66 μg(22 %)
Pantothenic acid2 mg(33 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C10 mg(11 %)
Potassium722 mg(18 %)
Calcium97 mg(10 %)
Magnesium70 mg(23 %)
Iron3.6 mg(24 %)
Iodine20 μg(10 %)
Zinc4.3 mg(54 %)
Saturated fatty acids4.4 g
Uric acid238 mg
Cholesterol290 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
200 grams Long grain rice
2 shallots
2 garlic cloves
50 grams dried shrimp
½ bunch scallions
400 grams Pork tenderloin (ready to cook)
5 Tbsps soybean oil
4 eggs
4 Tbsps sweet soy sauce
1 Tbsp Ketchup
1 tsp Sambal oelek
2 Tbsps fried onion (premade)

Preparation steps

1.

Combine rice with 400 ml (approximately 1 1/2 cup) of salted water in a pot and bring to a boil. Simmer, covered, for about 20 minutes on low heat. Remove from heat when all water has absorbed and let stand, uncovered, for about 10 minutes.

2.

Peel shallots and garlic and chop finely. Crush shrimp. Rinse and dry scallions, cut white parts into rings, cut green parts into strips. Rinse pork, pat dry and cut into thin strips.

3.

Heat 1 tablespoon of oil in a pan. Break 4 eggs and cook in a pan. Heat remaining oil in a wok, saute shallots, garlic, chopped green onions and shrimp  for a few minutes. Remove from pan. Add meat to the wok and sear quickly.

4.

Return shallots, garlic and shrimp to the wok and add rice and half of fried onions. Saute for 3 minutes. Season with soy sauce, ketchup and Sambal olek and saute for 3 more minutes.

5.

Arrange on 4 plates and top each portions with 1 egg. Sprinkle with remaining fried onions and remaining scallions. Serve.