Nasi Goreng

Low Sodium Low Potassium Low Protein Vegetarian Heart Healthy Dairy-Free No Shellfish Asian Dinner

Nasi Goreng

Low Sodium Low Potassium Low Protein Vegetarian Heart Healthy Dairy-Free No Shellfish Asian Dinner
6 servings
Prep time: 30 minutes
Total time: 30 minutes

Description

Whole almonds add beneficial monounsaturated fats to this spin on this Indonesian-style fried rice. For added flavor, texture and nutritional oomph, our Nasi Goreng is brimming with fresh vegetables and accompanied with fresh slices of cool cucumber and tomato. To make it vegetarian we’ve substituted soy sauce for the fish sauce that’s typically used as a seasoning.

Directions

  1. Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.
  2. Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
  3. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges.

Tips

  • Tip: Kecap manis is a thick, palm sugar–sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories295 cal
  • Total Fat9.8 g
  • Saturated Fat1.9 g
  • Cholesterol93 mg
  • Sodium358 mg
  • Carbohydrate Total43.4 g
  • Protein8.5 g
  • Phosphorus208 mg
  • Potassium417 mg
  • Fiber4.1 g
  • Calcium64 mg

Ingredients

  • 3 large eggs, beaten
  • 4 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons whole almonds
  • 2 small chile peppers, seeded and diced
  • 2 tablespoons peanut or canola oil, divided
  • 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons kecap manis
  • 4 cups cooked and cooled brown rice
  • 2 scallions, thinly sliced
  • 1 medium tomato, sliced
  • 1 small cucumber, sliced

Ingredients

  • 3 large eggs, beaten
  • 4 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons whole almonds
  • 2 small chile peppers, seeded and diced
  • 2 tablespoons peanut or canola oil, divided
  • 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons kecap manis
  • 4 cups cooked and cooled brown rice
  • 2 scallions, thinly sliced
  • 1 medium tomato, sliced
  • 1 small cucumber, sliced
  • 3 large eggs, beaten
  • 4 small shallots, peeled
  • 3 cloves garlic, peeled
  • 2 tablespoons whole almonds
  • 2 small chile peppers, seeded and diced
  • 2 tablespoons peanut or canola oil, divided
  • 2 cups finely chopped or shredded vegetables, such as yellow bell pepper, cabbage and broccoli
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons kecap manis
  • 4 cups cooked and cooled brown rice
  • 2 scallions, thinly sliced
  • 1 medium tomato, sliced
  • 1 small cucumber, sliced

Description

Whole almonds add beneficial monounsaturated fats to this spin on this Indonesian-style fried rice. For added flavor, texture and nutritional oomph, our Nasi Goreng is brimming with fresh vegetables and accompanied with fresh slices of cool cucumber and tomato. To make it vegetarian we’ve substituted soy sauce for the fish sauce that’s typically used as a seasoning.

Directions

  1. Generously coat a wok or large skillet with cooking spray and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook, lifting the edges so uncooked egg flows underneath, until mostly set, 1 to 2 minutes. Slide out of the pan onto a clean cutting board. When cool enough to handle, cut into thin strips.
  2. Place shallots, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil in the wok (or pan) over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
  3. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables and cook, stirring, until crisp-tender, about 2 minutes. Add the shallot paste, soy sauce, kecap manis and rice and stir until combined and heated through, about 2 minutes more. Transfer the Nasi Goreng to a platter. Top with the strips of egg and scallions. Arrange tomato and cucumber slices around the edges.

Tips

  • Tip: Kecap manis is a thick, palm sugar–sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. To substitute for kecap manis, whisk 1 part molasses with 1 part reduced-sodium soy sauce.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.