Photo: Lily Banse
Nasi goreng with lime and sugar barbecued chicken
24 ingredients
1 hr
Serves 4
openrecipes
Rick Stein serves up tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg.
Estimated Nutrition (whole recipe, rough)
896
Calories
54g
Protein
38g
Fat
90g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 garlic
- 1 tsp crushed white pepper
- 1 tbsp granulated sugar
- 1 tbsp Thai fish sauce
- 1 lime
- 500g/1lb 2oz skinned boneless chicken thighs
- 2 tbsp vegetable oil
- 4 fat garlic
- 50g/2oz shallots
- 25g/1oz roasted salted peanuts
- 6 medium-hot red chillies
- 1 tsp blachan
- 1 tsp salt
- 300g/10½oz long-grain rice
- , for frying sunflower oil
- 6 large shallots
- 2 large free-range eggs
- salt and freshly ground black pepper
- 1 tbsp tomato purée
- 1 tbsp ketjap manis
- 1 tbsp light soy sauce
- 5cm/2in piece cucumber
- 8 spring onions
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes