Follow these steps for perfect results
basmati rice
uncooked
brown rice
uncooked
garlic cloves
red onion
lemongrass
red chili pepper
olive oil
chunk tuna
lemon
juice and rind of
fresh ground pepper
sea salt
chicken bouillon powder
basil
parsley
fresh coriander leaves
finely chopped
Combine basmati rice and brown rice.
Wash and cook the rice separately using a rice cooker or on the stovetop with 2 cups of water over medium-low heat until water is absorbed and rice is tender.
Crush garlic, onion, lemongrass, and chili in a food processor.
Heat olive oil in a wok.
Sauté the processed spices in the hot oil until fragrant.
Add tuna to the wok.
Stir-fry the tuna until cooked.
Add the cooked rice to the wok.
Sprinkle with lemon juice, pepper, salt, chicken bouillon powder, basil, parsley, and coriander leaves.
Stir-fry until all ingredients are well combined and heated through.
Serve with tomato salsa.
Expert advice for the best results
Adjust the amount of chili pepper to your spice preference.
For a richer flavor, use coconut oil instead of olive oil.
Garnish with fried shallots and a fried egg for a more authentic Nasi Goreng experience.
Everything you need to know before you start
15 minutes
Cook the rice in advance.
Serve in a bowl, garnished with fresh coriander and a lime wedge.
Serve hot with tomato salsa.
Serve with a fried egg on top.
Complements the spiciness.
Acidity cuts through the richness.
Discover the story behind this recipe
Nasi Goreng is considered one of Indonesia's national dishes.
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