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🍽️ Nasi Goreng with Omelette Rolls

532 kcal · 30 min · 4 servings

Nasi Goreng with Omelette Rolls Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 2 liters of water with salt to a boil in a large pot.
  2. 2. Place the rice in a separate pot and cover it with 700 ml of salted water.
  3. 3. Simmer the rice over medium heat for 12 to 15 minutes.
  4. 4. Pour the cooked rice into a colander and let it drain well.
  5. 5. Wash the broccoli and separate it into small florets.
  6. 6. Cook the broccoli florets in the boiling salted water for 5 to 6 minutes.
  7. 7. Drain the broccoli and rinse it briefly with cold water to stop the cooking process.
  8. 8. Let the broccoli drain well as well.
  9. 9. Peel the garlic and the ginger.
  10. 10. Finely chop the garlic and the ginger.
  11. 11. Wash the spring onions.
  12. 12. Slice the spring onions into thin rings.
  13. 13. Wash the carrots and cut off the ends.
  14. 14. Grate the carrots into thin slices.
  15. 15. Whisk the eggs in a bowl.
  16. 16. Season the eggs with salt and whisk them lightly.
  17. 17. Brush a large non-stick pan with 1 teaspoon of oil.
  18. 18. Pour the egg mixture into the pan.
  19. 19. Fry the omelette over low to medium heat for 2 to 3 minutes.
  20. 20. Carefully flip the omelette.
  21. 21. Fry the other side for another minute.
  22. 22. Slide the finished omelette onto a plate.
  23. 23. Roll the omelette tightly.
  24. 24. Let the omelette cool down a bit.
  25. 25. Slice the omelette into thin rolls.
  26. 26. Heat 2 tablespoons of oil in the same pan over medium heat.
  27. 27. Fry the carrots for about 2 minutes.
  28. 28. Add the rest of the prepared vegetables.
  29. 29. Cook the vegetables, stirring occasionally, for 4 to 5 minutes.
  30. 30. Season the vegetables with chili, salt, and pepper.
  31. 31. Remove the vegetables from the pan.
  32. 32. Place the vegetables on a plate and set them aside.
  33. 33. Wipe the pan briefly.
  34. 34. Heat the remaining oil in the pan over medium to high heat.
  35. 35. Fry the drained rice in it for 3 to 4 minutes until golden brown.
  36. 36. Drizzle the rice with vinegar and 5 to 6 tablespoons of water.
  37. 37. Add the prepared vegetables back into the pan.
  38. 38. Fry everything for 5 to 7 minutes, stirring occasionally.
  39. 39. Season the Nasi Goreng with salt to taste.
  40. 40. Serve the Nasi Goreng on plates.
  41. 41. Place the omelette rolls on top.
  42. 42. Serve the dish.
  43. 43. Sprinkle fresh coriander leaves over it if desired.

Nutrition per serving