Veggie Nasi Goreng

I first had this at a friend’s house on a cold winter’s Friday night. She knocked it up in what seemed like minutes and we sat in her kitchen gossiping over forkfuls of fragrant, spicy and satisfying deliciousness. Nasi Goreng means ‘fried rice’ in Indonesian but it’s so much more than that.
Serves: 2 • Prep: 25 mins • Cook: 10 mins • Easy 
  • 4 tablespoons of olive oil or coconut oil
  • 1 large onion, finely chopped
  • 2 fat garlic cloves, crushed
  • 1 large red chilli finely chopped
  • 1 large carrot, peeled and grated
  • ½ small Chinese or Savoy cabbage, shredded
  • a few baby corn
  • handful of cashew nuts
  • 250g cooked brown rice*
  • 2 tablespoon of fish sauce
  • 2 tablespoons of soy sauce
  • 2 free range organic eggs
  • sweet chilli sauce, to serve
* Rice needs to be freshly cooked and used straight away, as pre-cooked rice is a food poisoning risk. Also note the brown rice takes longer to cook than white rice.
Heat the oil in a wok over a high heat but not til smoking.

Fry the onion for a few mins until softened and slightly caramelised.

Add the chilli and garlic and cook for another couple of mins.

Add the carrot and cabbage, cook for 2 mins, then add the baby corn and the cashews and cook for a further minute.

Add the rice and stir to properly heat through. Add the fish sauce, soy sauce and some seasoning if necessary.

Either soft boil, poach or fry the eggs.

Serve the rice topped with the eggs and drizzled with chilli sauce.
Nutrition info
Wholegrain rice is a great source of fibre and B vitamins, combined with the vegetables and egg this dish will give you a range of vitamins and minerals including Vitamins A, B2, B3, B12, Folate, C, E, D, and minerals selenium phosphorus, iron, copper, manganese, magnesium and zinc. Zinc is particularly good for immune function and skin health as well as healthy swimming sperm in males!

Get your healthy glow on with an eatnaturally plan!

The more you eat, the less flavour; the less you eat, the more flavour.
Chinese proverb
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