Nasi Goreng (Indonesian Fried Rice)
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Cook time: 
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Serves: 4-6 Servings
 
Ingredients
  • 3 tsp olive oil
  • 3 eggs, beaten
  • 1 onion, chopped
  • 1 leek, (white and light green parts only), thinly sliced
  • ½ red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Asian chili paste, (such as sambal oelek)
  • 8 oz boneless skinless chicken thighs, cubed
  • 8 oz frozen medium shrimp, thawed, peeled and deveined
  • 4 cups cooked rice
  • 3 tbsp kecap manis or 3 tbsp soy sauce mixed with 3 tbsp liquid honey
  • 2 tsp white vinegar
  • ¼ tsp salt
  • 3 cups fresh spinach leaves, coarsely chopped
Instructions
  1. In non-stick wok or deep skillet, heat 1 tsp of the oil over medium heat; add beaten eggs, cover and cook until firmly set, about 3 minutes. Fold in half and remove from pan; cut into thin strips. Set aside.
  2. In same wok, heat remaining 2 tsp oil over medium-high heat; cook onion, leek and red bell pepper, stirring occasionally, until onion begins to soften, about 5 minutes. Stir in garlic, cumin, coriander and chili paste; cook until fragrant, about 1 minute. Transfer to bowl; set aside.
  3. Add chicken to wok; cook until browned and juices run clear when chicken is pierced, about 5 minutes. Stir in shrimp; cook until pink, about 1 minute.
  4. Stir in rice, vegetables, kecap manis, vinegar and salt; toss to coat. Stir in spinach; cook until rice is hot, about 3 minutes. Fold in egg.
Notes
Recipe source: Canadian Living: May 2012.
Recipe by Salu Salo Recipes at https://salu-salo.com/nasi-goreng-indonesian-fried-rice/