Leftovers Nasi Goreng | Marion's Kitchen
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Prep Time
10m
Cook Time
20m
Total Time
30m
This flavorful Nasi Goreng recipe is a great way to use up leftover roast meat and rice. The combination of shallots, garlic, chili, and shrimp paste creates the perfect base for stir-frying the rice, meat, and prawns. Top with fried eggs, spring onion, fried shallots, and serve with sliced tomato, cucumber, and sambal oelek.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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Steps
1
Pour enough oil into the bottom of a wok or frying pan to shallow fry. Place over medium-high heat. When the oil is hot, crack in 1 egg. Use a spatula to gently splash the egg whites with the hot oil as it cooks. Cook until the whites are crispy but the yolk is still runny (or until cooked to your liking). Drain on paper towel and repeat with other eggs. Reserve until later.
2
Heat 2 tablespoons of the vegetable oil in a clean wok or saucepan over high heat. When the oil is hot, add the shallots, garlic and chilli and cook for about a minute. Add the turmeric and shrimp paste and stir-fry for another minute, using a spatula to break up the paste.
3
Add the bok choy and stir-fry until well combined. Add the rice, soy sauce and kecap manis. Stir-fry for another minute until well combined. Add the left-over meat and prawns and toss until well combined. Toss through the spring onion. Divide the rice among serving plates and top with the cooked eggs and fried shallots. Serve with tomato, cucumber and sambal oelek.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories869kcal
-
Fat31g
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Saturated Fat7g
-
Carbohydrates106g
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Fiber4g
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Sugar3g
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Protein42g
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Cholesterol280mg
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Sodium825mg
Percent Daily Values are based on a 2,000 calorie diet.