Nasi goreng, zero waste indonesian meal

Ingredients

• 3 Tbsp sesame oil
• 2 eggs
• 1 garlic clove
• 1 shallot
• 1 carrot
• 1 leek
• 1 mild red pepper
• 1 chicken fillet
• 15 prawns
• 1 tsp Cayenne pepper
• 7 oz cooked rice
• 2 Tbsp tomato paste
• 1 Tbsp soy sauce
• Salt
• Pepper
• 1 Tbsp onion flakes

Materials

• 1 sauteuse ou un wok

Preparation

• Start by washing and cutting the leek, carrot, sweet pepper, shallot and garlic into brunoise. Cut the chicken fillet into small pieces. Beat the eggs into an omelet.
• Heat a little oil in a pan then add the beaten eggs. Scramble the eggs and set aside.
  
• Pour more oil into the pan then sauté the garlic and shallot for 5 to 10 minutes over low/medium heat.
• Add the leek, carrot, sweet pepper and cook the vegetables, stirring occasionally.
  
• Add the chicken and prawns and sauté them with the vegetables until cooked.
• Add the tomato paste, Cayenne pepper, salt, pepper and soy sauce. Mix well.
  
• Add scrambled eggs and cooked rice and mix everything together. It's ready !
• Serve and sprinkle with onion flakes or chopped coriander. You can also add a fried egg on top.
  

Observations

Can this recipe be made with leftover rice?
Yes you can, it is even recommended to use rice cooked at least the day before so that it is a little drier before mixing it with the other ingredients. If you cook the rice just before, it may become sticky.

Which vegetables to use?
You can use leeks and carrots like us, or use seasonal vegetables. You can also add peas.

Can you freeze nasi goreng?
Yes absolutely, be sure to use fresh and not previously frozen products to make the recipe and freeze it afterwards.

How long does nasi goreng keep?
You can keep the nasi goreng in the fridge for up to 4 days in an airtight container.

Where does nasi goreng come from?
Nasi goreng is mainly consumed in Indonesia, but also in Malaysia and Singapore. The recipes vary but the principle remains the same: there is always fried rice and a vegetable and protein filling.

Cookware

Attributes

Questions

Photos of members who cooked this recipe