Chloe’s Epic Nasi Goreng

This recipe was shared by Chloe from Zeenya Clothing on our first feature of our upbEATS series, where we are sharing a day on a plate from inspiring women around the world to celebrate FOOD!

This recipe was shared by Chloe from Zeenya Clothing on our first feature of our upbEATS series, where we are sharing a day on a plate from inspiring women around the world to celebrate FOOD! This recipe was adapted to create a vegetarian alternative. The original featuring chicken can be found on My Food Bag which is owned by NZ Chef, Nadia Lim. It can be made with a good store bought Nasi Goreng paste OR if you’re up for it, try Chloe’s very own Nasi Goreng paste.

Chloe’s Epic Nasi Goreng

This recipe was shared by Chloe from Zeenya Clothing on our first feature of our upbEATS series, where we are sharing a day on a plate from inspiring women around the world to celebrate FOOD!
Total Time 35 mins
Calories Per Serve 576kcal

Ingredients

Nasi Goreng 

  • 3/4 cup jasmine rice
  • 1 1/4 cups water
  • 1/2 tsp salt
  • 1/2 red onion
  • 1/2 bag spinach
  • 1 clove minced garlic
  • 40g nasi goreng paste
  • 2 tbsp soy sauce
  • 1 cup frozen peas

Sesame Egg Ribbons

  • 15g sesame seeds
  • 4 eggs
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil

Salsa

  • 1/2 – 1 chilli or pinch of chilli flakes
  • 50-100g mung bean sprouts
  • 3 tbsp corriander (or if you love it just go hard)
  • 3 tbsp mint leaves
  • 1/2 tsp soy sauce
  • Juice of 1/2 lime
  • 20g chopped peanuts

Chloe's Nasi Goreng Paste

  • 30g shallot
  • 1 1/2 sticks fresh/frozen lemongrass
  • 15g ginger
  • 1 1/2 tbsp canola or coconut oil
  • 2 cloves garlic
  • Juice 1/2 lime
  • 1 1/2 tbsp brown sugar
  • 1 tsp sesame seeds
  • 3/4 tsp Black pepper
  • 1/2 chilli
  • 1 small tumeric bulb
  • 1/4 tsp salt
  • 1/4 tsp nutmeg 

Method

  • Cook Rice. Combine rice, water and salt into small pot. Bring to the boil. Once it boils cover with lid and reduce to lowest heat to cook for 12mins. Turn off heat and leave to steam (covered) for another 5 mins. Once cooked, remove from the pot and spread on a tray to cool.

  • Prep veggies. Finely dice onion, thinly slice spinach and chilli. Set aside separately. In a small bowl add all salsa ingredients together.

  • Egg ribbons. Heat a large fry pan on medium heat. Add sesame seeds and toast, stirring often for 1 – 2mins until golden. Transfer to a medium bowl along with all other egg ingredients. Whisk to combine.

  • Return the pan to medium heat with a drizzle of oil. Add 1/4 of the egg mixture to pan, spreading thin and cook for 2-mins (until egg is cooked through). Transfer to chopping board and repeat using 1/4 of egg mixture each time.

  • Cook Nasi Goreng. Cook onion, garlic and paste for 2-3 minutes until fragrant. Add cooked rice and soy sauce. Fry for 3 – 4 mins, until hot. Try not to stir rice too much, we want a little crust on it. Add peas and cook for 1-2 mins until hot.

  • Remove from heat, stir through spinach and egg ribbons. Season with salt and pepper to taste. 

To Serve 

  • Throw the Nasi Goreng into bowls, top with salsa and enjoy! If you have any crispy shallots in the cupboard, sprinkle some on top.

Did you make this? tag us on instagram!

@uptothebeatfit

LEAVE A COMMENT

Your email address will not be published.

BEFORE YOU GO… BROWSE THESE