Nasi Goreng
Stir-fried rice with eggs, aromatics, and a savory-sweet sauce base. Cooked quickly in a wok or large skillet until rice grains separate and edges crisp slightly.
Ingredients
Method
If rice is warm or clumped, spread it on a plate and let cool for 10 minutes or refrigerate overnight. Dice the onion and mince the garlic. Cut or dice the protein and mixed vegetables into bite-sized pieces.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add diced onion and garlic; stir-fry for 1–2 minutes until fragrant.
Add the cooked protein and mixed vegetables. Stir-fry for 2–3 minutes until vegetables are warmed through.
Push the mixture to the side of the wok. Add the remaining 1 tbsp oil to the empty side. Pour beaten eggs into the oil and scramble until just set, about 1 minute. Toss eggs with the other ingredients.
Add the cooled rice, breaking up any clumps. Stir-fry for 2–3 minutes, tossing constantly, until rice grains separate and edges begin to crisp.
In a small bowl, mix ketchup, oyster sauce, soy sauce, and sugar. Pour over the rice and toss constantly for 1–2 minutes until everything is evenly coated and rice is heated through.
Divide among bowls or plates. Garnish with chopped green onion and sesame seeds if desired. Serve with a lime or lemon wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →