A staple of Indonesian food, Nasi Goreng literally translates as 'Fried Rice'. Our veggie, low-cal version is spicy and packed with Chinese leaf, crunchy carrots and green beans. Topped with a fried egg and crushed peanuts! You're Goreng to love it!
Prep Time
35 min
Cuisine
Indonesian
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1 bag of roasted peanuts (25g)<span class="strong">†</span>
1 chilli jam pot (25g)
1 tsp ground turmeric
Chinese leaf
80g trimmed fine green beans
1 carrot
100g basmati rice
Typical Values
per 100g
per serving
Energy
401 kJ 95 kcal
1503 kJ 356 kcal
Fat of which saturates
2.1 g 0.4 g
7.9 g 1.5 g
Carbohydrate of which sugars
15.5 g 3.5 g
58.2 g 13 g
Fibre
1.6 g
6.1 g
Protein
3.8 g
14.4 g
Salt
0.61 g
2.3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
1 tsp ground turmeric
turmeric(100%)
Chinese leaf
80g trimmed fine green beans
trimmed fine green beans
1 carrot
carrot
100g basmati rice
basmati rice
Allergens
Allergens highlighted by † (egg, gluten, soya, peanut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 175ml [350ml]coldwater to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat, remove the lid and leave the cooked rice to cool
2
Peel and finely chop (or grate) the garlic
Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Pick the corianderleaves from their stalks and chop the stalks finely - reserve the leaves for garnish
3
Grate the carrot[s]
Shred the Chinese leaf finely
Trim and slice the spring onions finely
Chop the green beans into bite-size pieces
4
Chop the roasted peanuts roughly
Add the chilli jam to a small bowl with 1 tbsp [2 tbsp]cold water and give it a good mix up - this is your sweet chilli dressing
5
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the choppedcoriander stems (keep the leaves for later!) garlic, spring onion, green beans, ground turmeric and chilli (can't handle the heat? Go easy!) with a pinch of salt and cook for 3 min
6
Add the cooked rice to the pan and cook for 2 min
Add the shredded Chinese leaf and cook for a further 1 min only (you want to cook it quickly so it keeps a little crunch!)
Stir in the soy sauce and gratedcarrot - this is your vegetablefried rice
Divide the vegetable fried rice among your serving plates and wipe your pan clean for the next step
7
Return the pan to a medium heat with a drizzle of vegetable oil
Once the pan is hot, crack your eggs into the pan
Cover with a lid and cook for 3 min or until done to your liking
Tip: give your eggs a little shake before you crack for perfectly centred yolks!
8
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