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Prep Time
35 min
Cuisine
Indonesian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Add the basmati rice and 175ml [350ml] cold water 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
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 coriander leaves from their stalks and chop the stalks finely - reserve the leaves for garnish
Grate the carrot[s]
Shred the Chinese leaf finely
Trim and slice the spring onions finely
Chop the green beans into bite-size pieces
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
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped coriander 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
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 grated carrot - this is your vegetable fried rice
Divide the vegetable fried rice among your serving plates and wipe your pan clean for the next step
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!
Serve the fried eggs over the vegetable fried rice with the sweet chilli dressing drizzled over
Garnish with the chopped roasted peanuts and reserved coriander leaves
Enjoy!