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<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
413 kJ 98 kcal
1548 kJ 366 kcal
Fat of which saturates
2.2 g 0.4 g
8.4 g 1.5 g
Carbohydrate of which sugars
15.9 g 3.5 g
59.7 g 13 g
Fibre
1.8 g
6.6 g
Protein
3.8 g
14.2 g
Salt
0.63 g
2.34 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.
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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