How to make Nasi Goreng -
Nasi Goreng is Indonesian twist to the Chinese fried rice – extremely flavourful and tasty meal in itself
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken supremes, Salt (नमक)
Cuisine : Indonesian
Course : Rice
You can also find more Rice recipes like Aubergine Rolatini Creole Mushroom Rice Kuttu Khichdi Tomato Green Pea Rice
Nasi Goreng Recipe Card
Indonesian cuisine is one of the most flavourful, exciting and colourful cuisines in the world. It is also diverse mainly because Indonesia is world’s largest archipelago composed as it is of approximately 6,000 populated islands. It has more than 300 ethnic groups with that many cuisines.
The variety in Indonesian cuisine is thanks to different influences. Like for example Sumatran cuisine has Middle Eastern and Indian influences whereas Javanese cuisine is mostly indigenous with a bit of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Nasi Goreng Recipe
Chicken supremes 8
Salt to taste
Lemon juice 1/2 tablespoon
Soy sauce 1 teaspoon
Red chilli powder 1/2 teaspoon
Peanut sauce
Roasted peanuts crushed 1/4 cup
Oil 2 teaspoons
Garlic chopped 1 tablespoon
Small onion chopped 1
Tomato puree 2 tablespoons
Soy sauce 2 teaspoons
Salt to taste
Red chilli powder 1/2 teaspoon
Lemon juice 1/2 teaspoon
Honey 1 teaspoon
Sichuan rice
Rice cooked 3 cups
Oil 2 teaspoons
Spring onions chopped 3
Sichuan sauce 1 1/2 tablespoons
Salt to taste
Spring onion greens chopped as required
Fried egg
Egg 1
Oil 1 teaspoon
Salt to taste
Black peppercorns crushed to taste
Method
Step 1
Take chicken supremes in a bowl, add salt, lemon juice, soy sauce and red chilli powder and mix well. Set aside to marinate for 10-15 minutes.
Step 2
Meanwhile heat oil in a non-stick pan, add garlic and onion, mix and saute till translucent. Add peanuts, tomato puree and soy sauce and mix well. Add salt and ¼ cup water, mix well and cook for 2-3 minutes.
Step 3
Add red chilli powder, lemon juice and honey, mix well and take the pan off the heat.
Step 4
Heat oil in another non-stick pan, add the marinated chicken supremes and cook, turning sides, till done. Take the pan off the heat.
Step 5
Heat oil in a non-stick wok, add spring onion bulbs and sauté till translucent. Add Sichuan sauce and saute for 1-2 minutes.
Step 6
Add cooked rice and mix well. Add salt to taste and spring onion greens, mix well and take the wok off the heat.
Step 7
Heat oil in a small non-stick pan, break the egg into it, sprinkle salt and crushed black peppercorns on the egg and cook turning sides till both sides are lightly browned.
Step 8
Transfer the rice onto a serving plate, place the chicken supremes on top, ladle the peanut sauce over them, garnish with spring onion greens and serve hot with the fried egg on the side.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
