Nasi Goreng with Pork Strips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
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.
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.
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.
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.
Arrange on 4 plates and top each portions with 1 egg. Sprinkle with remaining fried onions and remaining scallions. Serve.
