Nasi (Indonesian Fried Rice) [Bulkbites.com]

• Servings: 5
• Time: 20 minutes

Nasi is my favourite take-away meal, I always prepare in bulk and then take it with me to work. You should see the fried rice as the basis of the dish. Based on your own taste and meal plan needs, you can add grilled chicen, shrimps and a scrambled egg. This Nasi recipe follows the traditional Indonesian cooking style, which infuses the dish with amazing flavours and smells.

Nutrition

• calories: 448
• protein: 10
• carbs: 89
• fat: 6
• saturated fat: 2.97
• polyunsaturated fat: 1.23
• monounsaturated fat: 1.24
• cholesterol: 0
• sodium: 347
• potassium: 473
• dietary fiber: 6.15
• sugars: 2.84
• vitamin a: 60
• vitamin c: 56
• calcium: 61
• iron: 2
• magnesium: 0
• complex carbs: 80.01
• other fats: 0.56

Ingredients

• 500 gram Rice, brown, long-grain, raw
• 2 tbsp chopped Shallots, raw
• 0.5 tbsp chopped Garlic
• 1 pepper Peppers, hot chili, red, raw
• 2 tbsp Soy sauce made from soy and wheat (shoyu), low sodium
• 1 tbsp Sauce, oyster, ready-to-serve
• 1 fruit Limes, raw
• 1 stalk, large Broccoli, cooked, boiled, drained, without salt
• 0.5 tsp Spices, ginger, ground
• 1 medium Bell pepper (green/yellow/red)
• 2 leaf Cabbage, chinese (pak-choi), raw
• 1 tbsp Oil, coconut

Instructions

• First get the rice cooked following the packaging and get some water boiling in a small kettle for the broccoli
• Chop the shallots, garlic and red chili and bell pepper
• Boil the broccoli stalk for 2 minutes
• Separate the broccoli in smaller stalks to use in the nasi
• If the rice only has 5 more minutes to boil, get a wok pan heated up and add some coconut oil
• If the oil is hot, add the shallots until glazed over, then add the garlic and rest of the vegetables
• after stirfrying for about 3 minutes on high heat, add the soy sauce and oyster sauce
• also squeeze half a lime of juice while stirfrying for another minute
• Drain the cooked rice and quickly rinse with cold water (to prevent stickyness)
• Add the rice in scoops to the wok, and fry it while mixing with the vegetables, if needed; add some more oil
• Serve hot or keep in a sealed container in the fridge for later use