Rush-Hour Gourmet
Whole almonds add beneficial monounsaturated fats to this version of Indonesian fried rice, made with more healthful brown rice instead of white. Soy sauce is substituted for the usual fish sauce, and the addition of crunchy veggies makes it surprisingly filling. To save time, we used store-bought cooked brown rice.
Whole almonds add beneficial monounsaturated fats to this version of Indonesian fried rice, made with more healthful brown rice instead of white. Soy sauce is substituted for the usual fish sauce, and the addition of crunchy veggies makes it surprisingly filling. To save time, we used store-bought cooked brown rice.
Nasi Goreng
Makes 4 to 5 servings
3 large eggs
4 cups vegetables: carrot, bell pepper, broccoli, cabbage
2 scallions
2 small red Thai chili peppers
4 small shallots
3 medium cloves garlic
2 tablespoons whole almonds
2 tablespoons peanut oil
1 tablespoon low-sodium soy sauce
2 tablespoons kecap manis (see Note)
4 cups cooked brown rice
1 medium tomato
1 medium cucumber
1. Generously coat a wok or large nonstick skillet with nonstick cooking oil spray; heat over medium-high heat.
2.
Beat the eggs, then pour into the hot wok and reduce the heat to medium-low. Cook for 1 to 2 minutes until mostly set. Cool, then cut into 1/4-inch strips; cover loosely.
3.
Meanwhile, finely chop the vegetables. Slice the scallion (white and light-green parts) into 1/4-inch pieces and set aside as a garnish.
4.
Seed and chop the chili peppers; place in a food processor with the shallots, garlic and almonds. Pulse until a thick paste forms.
5.
Add 1 tablespoon of oil to the wok and return it to medium-high heat. Add the shallot paste and cook for about 2 minutes, until fragrant, then transfer to a small bowl.
6.
Add the remaining tablespoon of oil to the wok. Return to medium-high heat. Add the chopped vegetables and stir-fry for about 2 minutes, until crisp-tender. Add the shallot paste, soy sauce, kecap manis, and cooked brown rice, stirring to combine. Stir-fry for about 2 minutes, until the ingredients are heated through.
7.
Slice the tomato and cucumber and arrange around the edge of a serving platter.
8.
Transfer the rice mixture to the platter. Top with the egg and the scallions.
- Adapted from Comfort Foods Made Healthy, (Countryman Press, 2009).
Note:
Use equal parts molasses and low-sodium soy sauce in place of kecap manis (a palm-sugar-sweetened soy sauce).
Per serving
: (based on 5): 369 calories, 12 g protein, 56 g carbohydrates, 12 g fat, 2 g saturated fat, 127 mg cholesterol, 332 mg sodium, 6 g dietary fiber