Nasi Goreng, or Indonesian fried rice, is a lively dish, full of spices and a variety of flavors. Classic ingredients include chicken, shrimp, eggs, tomato, and cucumber, however Indonesian cooks frequently use whatever meats and vegetables are fresh and on-hand. So don’t be afraid to use your creativity to add your own special touch with favorite items.
One of my favorite Nasi Goreng combinations is salmon, haricot vert (French green beans), onion, and campari tomato. The bright, colorful veggies make it as beautiful to look at as it is delicious to eat.
A bit of tomato, a bit of chili… If you like Spanish rice, you’re sure to enjoy this version of Nasi Goreng. Thanks to the Bamboe instant seasoning mix, it’s so easy to create Indonesian-inspired dishes of your own. (more about Bamboe) My family likes spicy food, so I usually add two seasoning packets to turn up the heat, but I made it with one packet here for you.
Day-old rice is much easier for cooking fried rice. There’s less moisture and stickiness. It’s a great way to use up leftover rice, too. If you absolutely must cook your Nasi Goreng with fresh rice, leaving it out to cool first should help some.
Ingredients
- 4 cups day-old brown jasmine rice (or your favorite long-grain rice)
- 2 six-ounce cans wild salmon, packed in water, no salt added, drained
- 1-1/2 cups onion, finely chopped
- 2 cups Trader Joe's frozen French green beans, chopped in 1/2" pieces (or regular frozen string beans)
- 1 cup Campari tomatoes, quartered (or halved cherry tomatoes or chopped Romas)
- 2 tablespoons garlic, minced
- 1 package Bamboe Nasi Goreng spice mix (or two packages if you like spicy)
- 1/2 cup coconut milk (light coconut milk is OK)
- 1 tablespoon cooking oil (I used coconut oil)
- sea salt to taste (optional)
Instructions
- Drain water from salmon, then combine drained salmon, coconut milk and spice mix in a bowl. Set aside to marinate.
- Chop onion, green beans, and tomatoes, and mince garlic. Set each aside in a separate bowl until needed.
- Cook the chopped onion in the oil in a non-stick skillet or wok for 5 minutes on medium heat, stirring occasionally.
- Add the chopped green beans, mix well with the onions, and cook until green beans are heated through, stirring occasionally.
- Add the minced garlic, mix well, and cook for 1 minute.
- Add the marinated salmon, mix well, and cook until salmon is heated through, stirring occasionally.
- Add the rice, mix well to combine all ingredients, and cook until the rice is heated through, stirring occasionally.
- Taste to check the seasoning and add sea salt if desired.
- Add the quartered tomatoes, mix gently, and cook for 5 minutes.
- Enjoy!
