Name: Charcoal-Grilled Jakarta Nasi Goreng with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300 g jasmine rice; 150 g cooked lentils; 100 g chicken breast; 2 tbsp vegetable oil; 1 onion; 3 cloves garlic; 1 red chili; 2 tbsp kecap manis; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp shrimp paste; to taste Salt; 2 green onions; 1 per serving fried egg (optional); Fresh cucumber slices (optional); Crispy fried shallots (optional)

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Charcoal-Grilled Jakarta Nasi Goreng with Lentils

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Indulge in the vibrant flavors of Jakarta with this fragrant nasi goreng, beautifully complemented by a side of lentils. Cooked with a delightful blend of spices, this dish is best enjoyed family-style, just as it's traditionally savored in the bustling streets of Jakarta, Indonesia. Feel free to adjust the spices to match your palate, and don't hesitate to add your favorite veggies to make it your own!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Asia

Cuisine: Indonesian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g jasmine rice
150 g cooked lentils
100 g chicken breast
2 tbsp vegetable oil
1 onion
3 cloves garlic
1 red chili
2 tbsp kecap manis
1 tsp ground turmeric
1 tsp ground coriander
1 tsp shrimp paste
to taste Salt
2 green onions
1 per serving fried egg optional
Fresh cucumber slices optional
Crispy fried shallots optional

Equipment

Charcoal grill or stovetop grilling pan
Griddle or frying pan
Large mixing bowl
Chef's knife
Serving platter

Method

Begin by preparing the rice: Cook jasmine rice a day ahead and refrigerate to ensure it's firm when frying.
Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion, garlic, and red chili, sautéing until fragrant (about 2 minutes).
Increase the heat to high and add the diced chicken breast, stirring until browned and cooked through (approximately 5-7 minutes).
Stir in the cooked lentils, turmeric, coriander, and shrimp paste. Cook for another 3 minutes until the lentils are warmed through.
Add the cold rice to the pan, mixing gently to combine with the chicken and lentils. Pour in kecap manis and season with salt to taste. Fry for about 5 minutes, allowing the rice to caramelize slightly.
Preheat the charcoal grill while you finish the rice. Transfer the fried nasi goreng to a serving platter.
Grill the nasi goreng lightly for 1-2 minutes for that smoky touch—perfect for enhancing the overall flavor.
Garnish with green onions, and serve alongside fried eggs and fresh cucumber slices. Enjoy family-style!

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 25gFat: 15gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Feel free to substitute chicken with tofu or shrimp for a different twist.
You can also ramp up the spice level by adding more chilies if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a frying pan over medium heat for the best texture.
Enjoy the art of improvisation and make this beautiful dish your own!

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Charcoal-Grilled Jakarta Nasi Goreng with Lentils