| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 587 | 20g | 4g | 84g |
| sugars | fibre | protein | salt |
| 13g | 7g | 28g | 2.5g |
What I love about this recipe for Traditional Indonesian Nasi Goreng with Bay Leaf is how it exemplifies the fusion of Asian-influenced cuisine with a Californian, health-conscious twist. It’s robustly packed with nutritious ingredients from a variety of colorful vegetables to lean protein, making it not only mouth-wateringly tasty but also incredibly good for you. It demonstrates that delicious food doesn’t have to compromise on nutrients and health benefits.
Health-conscious, Nutrient-dense
Nasi Goreng, which is Indonesian for “fried rice”, typically includes a good portion of jasmine rice, a variety of vegetables including onions, carrots, and bell peppers, as well as lean proteins like chicken thighs and eggs. Jasmine rice is a great source of healthy carbs and dietary fiber. The rainbow of vegetables provides essential vitamins and minerals, while the lean chicken and eggs provide a punch of high-quality protein. The combination offers a balanced meal that can easily fit into any health-conscious diet. The addition of the sweet soy sauce, shrimp paste, and Sambal Oelek gives the dish its authentic Indonesian flavor, while pineapple chunks offer a touch of refreshing sweetness.
A Flavorful Fusion
I’ve always been a fan of bringing comfort into health-conscious cooking, and the Traditional Indonesian Nasi Goreng with Bay Leaf does exactly that. It’s a delightful mix of everything I love: bold flavors, nutrient-dense ingredients, and a nod to my West Coast roots with its balance and vibrancy. It’s quite similar to various Asian stir-fry dishes, with an exotic twist given by the unique Indonesian seasonings.
This recipe pairs well with a light salad, perhaps a cup of miso soup, or even some grilled chicken skewers if you’re craving more protein. For a full Indonesian feast, try serving it alongside Beef Rendang or a bowl of Savoy Cabbage Soup with Coconut and Turmeric.
As a mother of three, I also appreciate recipes that are flexible. You can easily adjust the spices according to your family’s taste preference, substitute different vegetables, or even change the protein to tofu for a vegetarian version. Every time I create this dish, it reminds me of the joy and beauty in the fusion of cultures and cuisines – exactly what good food should be all about.
What You’ll Need
- 4 cups of cooked jasmine rice
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 red bell pepper, diced
- 2 green onions, thinly sliced
- 1 pound chicken thighs, boneless and skinless, diced
- 2 eggs, lightly beaten
- 2 tablespoons of sweet soy sauce (Kecap Manis)
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 2 teaspoons of Sambal Oelek (or other chili paste)
- 1 teaspoon shrimp paste
- 4 bay leaves
- 1 cup of frozen peas
- 1/2 cup of canned pineapple chunks, drained
- Salt to taste
- 1 whole cucumber for garnish
- 2 tomatoes for garnish
- 2 bananas for garnish
- 2 fried eggs for garnish
- Prawn Crackers for serving
Method
Step One
Start by heating the 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Once the oil is hot, add in the large finely chopped onion, minced garlic, diced carrots, diced red bell pepper, and thinly sliced green onions. Saute these ingredients until they are softened, about 5 to 7 minutes.
Step Two
Next, add in the pound of diced chicken thighs to the pan. Cook these until they’re thoroughly cooked through and start to develop a golden brown color, which should take around 7 to 10 minutes.
Step Three
Then, create a well in the center of the pan by pushing the ingredients to the side. Pour in the lightly beaten eggs into the well and scramble until they’re cooked. Mix in with the rest of ingredients.
Step Four
Now it’s time to add in the sauces. Stir in the 2 tablespoons of sweet soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 2 teaspoons of Sambal Oelek, and 1 teaspoon of shrimp paste into the pan.
Step Five
Add in the 4 cups of cooked jasmine rice, the 4 bay leaves, 1 cup of frozen peas, and the half cup of canned pineapple chunks. Stir to combine all of these ingredients well, ensuring the rice is well coated with the sauces and the ingredients are evenly distributed.
Step Six
Season the dish with salt to taste, remembering that the soy sauce and fish sauce are already quite salty. After seasoning, stir fry the nasi goreng for another 5 minutes or so, until all ingredients are well combined and heated through.
Step Seven
Finally, serve the nasi goreng on plates or in bowls, garnishing each portion with slices of cucumber, tomato, and banana, and a fried egg on top. Serve with prawn crackers on the side.
Step Eight
Enjoy your traditional Indonesian Nasi Goreng!
