Nasi goreng

Nasi goreng

Total: 45 min. | Active: 45 min.
Nutritional value / person: 482 kcal
, Fat: 5 g
, Carbohydrate: 71 g
, Protein: 36 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g perfumed rice
4 ½ dl water


1 tbsp oil (e.g. sesame oil)
450 g chicken strips
¼ tsp salt


a little oil (e.g. sesame oil)
2 garlic cloves, finely chopped
2 sticks lemongrass, core finely chopped
1 red chilli pepper, deseeded, cut into thin rings
200 g shiitake mushrooms, chopped
100 g frozen peas, defrosted
2 spring onions incl. green parts, cut diagonally into rings
1 carrot, julienned
3 tbsp soy sauce
1 tbsp tomato puree
½ tbsp fish sauce
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How it's done

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Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork, leave to cool.


Heat the oil in a wok or wide non-stick frying pan. Salt the chicken, stir fry the meat in batches for approx. 3 mins. per batch, remove from the pan, cover and set aside.


Heat the oil in the same pan. Stir fry the garlic and all the other ingredients up to and including the carrots for approx. 5 mins. Add the reserved rice, stir fry for a further 5 mins. Combine the soy sauce, tomato puree and fish sauce, add to the pan along with the chicken and heat gently.

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