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Indonesian Stir-Fried Rice (Nasi Goreng)

Fragrant fried rice featuring a handmade Balinese spice paste, crispy shallots, leftover turkey, and fresh vegetables topped with fried eggs.

TurkeySpicyLeftoversRiceIndonesianNasi Goreng
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
60.6g
per serving
242.4 g total
Fat
39.6g
per serving
158.2 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1.5
tsp
Palm Sugar
CondimentsSauces
0.5
tsp
Shrimp Paste
1
tbsp
Tomato Purée
1
tbsp
Ketjap Manis
1
tbsp
Soy Sauce
light
Dairy
4
unit
Eggs
large free-range
GrainsCereals
300
g
Long Grain Rice
Liquids
0.25
unit
Lime Juice
juice only
520
ml
Water
Meat
250
g
Turkey
cold, cooked leftover, cut into small pieces
NutsSeeds
0.75
tsp
Black Peppercorns
0.25
unit
Nutmeg
freshly grated
15
g
Macadamia Nuts
can also use candle nuts, cashew nuts or roasted peanuts
0.5
tsp
Sesame Seeds
20
g
Galangal
peeled, roughly chopped
7
g
Turmeric
fresh, peeled
1.5
stalk
Lemongrass
hard outer leaves removed, core chopped
10
g
Garlic
0.5
tsp
Salt
20
g
Garlic
peeled, finely chopped
OilsFats
1.5
tbsp
Vegetable Oil
for spice paste
1
unit
Vegetable Oil
for shallow frying
2
tbsp
Vegetable Oil
for frying eggs
Vegetables
30
g
Shallots
peeled, roughly chopped for paste
15
g
Ginger
fresh root, peeled, roughly chopped
1
unit
Red Chilli
medium-hot, seeds removed, roughly chopped
2
unit
Red Bird's-Eye Chillies
roughly chopped
375
g
Shallots
peeled, thinly sliced
100
g
Green Beans
trimmed, cut into 2.5cm pieces
2
unit
Red Chilli
medium-hot, seeds removed, finely chopped
1
unit
Red Bird's-Eye Chilli
thinly sliced
1
unit
Carrot
peeled, thinly sliced
8
unit
Spring Onions
trimmed, thinly sliced

Method

1
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