Healthy Indonesian Fried Rice — Nasi Goreng
Around 32% fewer calories and significantly lower fat, oil reduced by half and extra vegetables added throughout, with the authentic kecap manis, shrimp paste, and wok-charred rice depth and the characteristic crispy fried egg topping of the classic Indonesian fried rice.
Indonesian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 4 shallots finely, mince 6 garlic cloves, finely chop 2 red bird's eye chillies, shred 100g cabbage, slice 4 scallions. Have 300g cold jasmine rice, 200g shrimp, 4 eggs, 1 tsp shrimp paste, 1/4 cup kecap manis, 2 tbsp soy sauce ready.
Saute
Heat 2 tbsp oil in a large wok over highest heat. Fry shallots 2–3 minutes until golden. Add garlic, chillies, shrimp paste; stir 30 seconds until fragrant. Add shrimp; cook 2–3 minutes until just pink. Push to the side.
Build
Crack 2 eggs into the wok, scramble lightly 30 seconds until just set, fold into shrimp. Add cold rice and cabbage, toss vigorously over high heat 3–4 minutes, pressing rice against wok to develop char.
Glaze
Add 1/4 cup kecap manis and 2 tbsp soy sauce, toss for 1–2 minutes until rice is evenly glazed and fragrant. Divide between two plates.
Fry
While nasi goreng cooks, fry remaining 2 eggs in a separate medium pan over medium-high heat sunny side up, 2–3 minutes until whites are set and edges are crisp.
Plate
Top each portion of nasi goreng with a fried egg, scatter scallions over. Serve with cucumber slices, tomato wedges, and prawn crackers alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.