Lunch 🤖 AI Generated

Nasi Goreng Black Garlic | Indonesian Fried Rice

Umami-rich Indonesian fried rice transformed with fermented black garlic, shallots, and a whisper of sesame oil. This Fat Switch version slashes 235 calories (40% reduction) by swapping traditional egg oil for egg whites and using cooking spray instead of excessive oil—zero flavor compromise.

20m

Prep Time

25m

Cook Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 3 cups day-old white rice, cooled
✓ 2 tablespoons black garlic cloves, roughly chopped
✓ 3 shallots, thinly sliced
✓ 4 cloves garlic, minced
✓ 1 red chili, seeded and sliced
✓ 2 cups mixed vegetables (carrot, peas, corn)
✓ 2 tablespoons low-sodium soy sauce
✓ 1 tablespoon oyster sauce
✓ 1 teaspoon sesame oil
✓ Cooking spray (5-second spray = 1 tablespoon oil equivalent)

👨‍🍳 Instructions

1. Prep Rice & Aromatics: Use day-old rice (or fresh rice spread on a tray, chilled 2 hours). Break up clumps with your fingers. Slice shallots thinly, mince garlic, chop black garlic into 1/4-inch pieces. Set all aromatics in separate bowls.

2. Cook Protein: Spray a large wok or 12-inch skillet with cooking spray over medium-high heat. Add diced chicken (or shrimp) and cook 4–5 minutes until cooked through. Push to the side; whisk egg whites + 1 whole egg in a bowl, pour into empty wok space, scramble 2 minutes until just set. Remove both to a plate.

3. Build Flavor Base: Spray wok again. Add sliced shallots, cook 2 minutes until softened. Add minced garlic and chopped black garlic, stir constantly for 1 minute until fragrant. Black garlic should release its deep, molasses-like aroma.

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4. Toast Rice: Add 3 cups cold rice to wok, breaking up clumps with a wooden spoon. Drizzle with 1 tablespoon sesame oil + cooking spray. Toss continuously for 4–5 minutes until rice is heated through and slightly translucent at the edges. This creates 'wok hei' (breath of the wok).

5. Add Vegetables & Sauce: Stir in 2 cups mixed vegetables (pre-cooked or frozen, thawed). Pour in soy sauce (2 tbsp), oyster sauce (1 tbsp), and light coconut milk (1/4 cup). Toss for 2 minutes until vegetables are warmed and sauce coats rice evenly.

6. Combine & Finish: Return cooked protein and scrambled eggs to wok. Add sliced red chili. Toss everything together for 1–2 minutes over medium-high heat. Taste and adjust salt/soy sauce if needed. Serve immediately into bowls.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates68g

Fat9g

Fiber4g

🏷️ Tags

#low-calorie fried rice recipe#black garlic umami cooking#Indonesian nasi goreng healthy

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