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🍽️ Quick and Spicy Nasi Goreng

587 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• Salt
• 100 g bean sprouts
• 150 g carrots
• 150 g Chinese cabbage
• 3 chicken breast fillets
• 3 red chili peppers
• 100 g white onions
• 2 garlic cloves
• 1 egg
• 4 tbsp coconut oil
• 1 tsp shrimp paste
• 3 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 200 g shrimp (pre-cooked)

Instructions

1. 1. Pour the bean sprouts into a colander and rinse them with boiling water.
2. 2. Let the sprouts drain well afterwards.
3. 3. Peel the carrots.
4. 4. Clean the Chinese cabbage and wash it thoroughly.
5. 5. Rinse the rice in a colander under running water.
6. 6. Place the rice in a pot with twice its volume of lightly salted water.
7. 7. Bring the water to a boil.
8. 8. Reduce the heat to the lowest setting.
9. 9. Cover the pot.
10. 10. Let the rice steam for about 25 minutes.
11. 11. Wash the chicken breast fillets.
12. 12. Pat the meat dry with kitchen paper.
13. 13. Cut the chicken into very thin strips.
14. 14. Add soy sauce, ketchup, and rice vinegar to the meat strips.
15. 15. Marinate the meat in the mixture.
16. 16. Remove the meat from the marinade.
17. 17. Heat half of the oil in a wok.
18. 18. Fry the meat thoroughly on all sides.
19. 19. Remove the meat from the wok.
20. 20. Set the marinade aside.
21. 21. Halve the chili peppers lengthwise.
22. 22. Remove the seeds from the chili peppers.
23. 23. Wash the deseeded peppers.
24. 24. Cut the chili peppers crosswise into thin strips.
25. 25. Peel the onions and garlic.
26. 26. Finely chop the onions and garlic.
27. 27. Heat the remaining oil in the wok.
28. 28. Sauté the onion and garlic mixture in it.
29. 29. Add the Chinese cabbage and carrots.
30. 30. Steam the vegetables briefly.
31. 31. Add the cooked rice to the wok.
32. 32. Pour the marinade over the rice.
33. 33. Fry everything briefly while turning.
34. 34. Rinse the prawns in a colander with cold water.
35. 35. Let the prawns drain.
36. 36. Mix the prawns into the rice.
37. 37. Add the fried meat back in.
38. 38. Heat everything through again.
39. 39. Whisk the egg with a fork.
40. 40. Heat 1 tablespoon of oil in a frying pan over low heat.
41. 41. Pour the whisked egg into the pan.
42. 42. Bake the egg for about 3 minutes.
43. 43. Turn the egg once.
44. 44. Roll up the omelette.
45. 45. Cut the omelette into thin strips.
46. 46. Season the Nasi Goreng to taste.
47. 47. Fill the Nasi Goreng into small bowls.
48. 48. Press the food down firmly.
49. 49. Unmold the Nasi Goreng onto pre-warmed plates.
50. 50. Garnish the dish with the egg strips, lemongrass, and mint.
51. 51. Serve the dish.

Nutrition per serving

• kcal: 587
• Protein: 55 g · Fett/Fat: 20 g · Carbs: 46 g