Nasi goreng
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast.
Indonesian fried rice with chicken, egg and homemade kecap manis; 6 servings.
6 servingsFinal yield 1,750 g
Ingredients
- 420 gRice, white, long-grain, regular, raw, unenriched
- 700 gBeverages, water, tap, drinking
- 450 gChicken, broilers or fryers, thigh, meat and skin, raw
- 180 gEgg, whole, raw, fresh
- 150 gOnions, raw
- 25 gGarlic, raw
- 55 gSoy sauce made from soy and wheat (shoyu)
- 45 gSugars, granulated
- 3 gSpices, pepper, red or cayenne
- 25 gOil, peanut, salad or cooking
Method
- Rinse 420 g rice, add 700 g water, cook covered for 14 minutes and cool spread out for 20 minutes.
- Heat shoyu, sugar and cayenne gently for 3 minutes until a thick sweet-savoury sauce forms. Cut chicken into small cubes.
- Use 40 g oil in a very hot wok and cook two equal batches. In each, first fry half the chicken for 3 minutes, then add half the onion and garlic for 2 minutes.
- Stir half the rice, egg and sauce into each batch and fry quickly for 3 minutes. Combine both batches and serve.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,316 kcal
- Protein
- 135 g
- Fat
- 120.7 g
- Total carbohydrate (by difference)
- 409.9 g
- Total dietary fibre (USDA)
- 9.8 g
- Saturated fatty acids
- 31.2 g
- Sodium
- 3,701.9 mg
- Salt (sodium × 2.5)
- 9.3 g
Per serving
- Protein22.5 g17%
- Fat20.1 g33%
- Total carbohydrate (by difference)68.3 g50%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 552.7 kcal
- Protein
- 22.5 g
- Fat
- 20.1 g
- Total carbohydrate (by difference)
- 68.3 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 5.2 g
- Sodium
- 617 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 189.5 kcal
- Protein
- 7.7 g
- Fat
- 6.9 g
- Total carbohydrate (by difference)
- 23.4 g
- Total dietary fibre (USDA)
- 0.56 g
- Saturated fatty acids
- 1.8 g
- Sodium
- 211.5 mg
- Salt (sodium × 2.5)
- 0.53 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Peanuts, Soy
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal