Nasi Goreng with egg

Nasi Goreng with egg
Quantity Ingredient
120 g Rice
0,25 l Water
4 Eggs
2 tbsp Soy Oil
1 Onions
10 g Ginger
1 Chilli pod
1 Tomatoes
4 tbsp Kecap Manis
100 g Cucumber salad

Nasi Goreng with egg is a typical Indonesian rice dish. So that the rice of the Nasi Goreng remains grainy when frying, it should be cooked in time and completely cooled down. Put rice, water and a pinch of salt in a pot. Put the lid on. Bring to the boil briefly. Turn down to low and let swell for 20 minutes. Spread rice out on a flat plate to cool more quickly. Brush a skillet with 1 teaspoon soybean oil and heat. Lightly whisk eggs. Season with salt. Pour egg into skillet. Allow to set without stirring and over medium heat. Pour egg onto a plate. Cut into strips. Finely dice onions, garlic and ginger. Cut chilli pod into rings. Remove seeds. Dice tomato. Heat remaining soy oil in a wok. Lightly fry onions, garlic, ginger and chili. Add tomatoes. Sauté until soft. Add rice and egg to wok. Fry briefly on high heat. Mix the Kecap Manis into the Nasi Goreng with egg. Cut the cucumber into strips. Serve as a side dish to the Nasi Goreng with egg.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
457 kcal
58 g
24 g
27 g

(C)opyright by Marions Kochbuch