Ingredients
Main Ingredients
- 180g (1 cup) uncooked white rice
- 450g (1lb) extra lean ground beef (mince), 5% fat
- 1 small onion, finely diced
- 1 small red pepper, finely diced
- 2 cloves garlic, crushed
- 2 teaspoons shrimp paste (or use fish sauce)
- 2 teaspoons sambal oelek (or 1 red chilli, deseeded & finely chopped)
- 1 tablespoon tomato paste (puree)
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1.5 tablespoons maple syrup (or honey)
- Pinch of black pepper
- 2 teaspoons oil
Egg & Garnish
- 4 large eggs
- 4 spring onions, finely chopped
To Serve
- 4 baby cucumbers, sliced
- 4 medium tomatoes or 16 cherry tomatoes, quartered
Optional Additions
- Handful of coriander (cilantro)
- Sliced red chilli for extra heat
Instructions
- Prepare the Rice (Night Before) – Add uncooked rice to a saucepan with 480ml water. Bring to a boil, then reduce to a simmer until most of the water is absorbed. Cover with a lid, turn off the heat, and let it sit for 12 minutes. Cool the rice and refrigerate overnight to dry out and chill. This step ensures perfect fried rice texture.
- Sauté Aromatics – In a large deep frying pan, heat oil over medium heat. Add the diced onion and crushed garlic, frying until they soften and turn fragrant, about 2-3 minutes.
- Brown the Beef – Add the ground beef mince and red pepper to the pan. Cook, breaking up any clumps with the back of a spoon, until the beef is well browned.
- Add Sauces & Spices – Stir in sambal oelek, shrimp paste (or fish sauce), tomato paste, both soy sauces, maple syrup, and black pepper. Mix thoroughly so the beef is glossy and evenly coated with the flavorful sauce.
- Combine with Rice – Retrieve the chilled rice from the fridge. If needed, spray with a little low-calorie spray to help separate any clumps. Add the rice to the frying pan, stirring well to combine and coat every grain in the sauce, about 2-3 minutes.
- Stir in Spring Onions – Add chopped spring onions, folding them through the rice mixture for brightness and crunch.
- Cook the Eggs – In a separate nonstick pan, fry the eggs to your liking (sunny side up is traditional). Set aside for serving.
- Assemble & Serve – Spoon the hot beef nasi goreng onto plates, top with a fried egg, and serve with sliced cucumbers and tomatoes on the side. Optionally, garnish with coriander and extra chilli for heat.
Notes
- Use cold, pre-cooked rice to prevent clumping and ensure the best fried rice texture.
- This dish is dairy-free, making it suitable for those with dairy allergies or sensitivities.
- For extra freshness and a pop of color, add coriander leaves and extra sliced chillies before serving.
- You can substitute honey for maple syrup if desired.
- For accurate nutritional or WW values, use official plan tools as recommendations can vary.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Indonesian
- Diet: Dairy Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 388
- Sugar: 10g
- Sodium: 1125mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 263mg
