Here I’m going to show you my healthy take on an easy recipe to make nasi goreng – or Indonesian fried rice. It’s a quick recipe to make the ultimate comfort food, it looks great, tastes delicious, and is packed with nutritious vegetables and healthy, filling proteins. And to make it even simpler I’ve got a load of step-by-step photos to lead the way if you need them!
This quick recipe is super flexible, letting you use up whatever vegetables you have in the pantry. Whilst I love it as a big fresh vegetarian meal, you could easily modify the recipe to add meat, or tofu, if you wished.
To add extra oomph, and a great crunch, the cashew nuts are delicious. Their rich creaminess lifts the flavour factor up another notch for me as well as making the texture of the dish more interesting.
So, on with the recipe!
Preparation time – 10 minutes, plus 12 minutes to cook rice if you have none pre-cooked
Cooking time – 15 minutes
Difficulty – easy
Serves – 2 as a main, 3-4 as a side
Calories per serving (main) – 500 calories
- 2 cups of cooked rice
- 2 eggs
- 2 cups of vegetables*, diced
- 1 cup of leafy green vegetables*
- 1 medium onion
- 2 garlic cloves
- 1 fresh chilli, or a pinch of chilli flakes
- 2 tbsp soy sauce
- 1 tsp tumeric
- Juice of half a lime
- 1 tbsp ginger paste or finely chopped fresh ginger
- 1-2 tbsp of oil – coconut/sesame are great, olive/sunflower also fine of course!
- A small handful (30g) of cashews or peanuts
- Chopped coriander, spring onion or chives
Serve with a slice or two of lemon or lime, and a little pot of sweet-chilli sauce, classic indonesian kecap manis, or hot sauce goes great!
*a note on the vegetables! Your 2 cups of vegetables are best if they have a bit of a bite to them, I’ve used aubergine and tenderstem brocolli. Other great options include carrots, courgettes, bell peppers, mushrooms or cabbage, to name just a few. The leafy green veg is added at the end and adds a freshness and vibrance, I’ve used leeks, but spinach or sliced pak choi would also be excellent.
If you don’t have any cooked rice in the fridge, then cook some now. Around 1 cup of dried rice should make enough for 2 cups of cooked rice!
Prep all your veg, the meal cooks quickly so it’s best to have everything to hand ready to throw in. Also get yourself a spare plate to pop the cooked elements onto during the different phases.
Add around half a tablespoon of you oil to your frying pan. Heat it up and then crack the eggs into the pan.
Let the eggs fry for a few seconds, then use a spoon/spatula to break the yolks and move the eggs around a bit to mix. Leave the eggs alone for another 20-30 seconds, then start to chop them up and stir them with your spoon. You’re looking for something between fried eggs and omlettes like the effect in the picture below. As soon as it’s done, tip the eggs out onto your standby plate.
Next add the cashews, toast them for 2-3 minutes browning lightly on both sides. Take them out when they are slightly golden, and giving off a nutty aroma. Pop them on the standby plate with the egg.
The next step is to cook up the vegetables. Add another half tablespoon of oil to you pan and fry the onion and garlic until just starting to colour.
Keep the onions in and add your two cups of veg on top, DO NOT add the leafy green veg at this point.
Cook and stir for 4-5 minutes, you’re look for a little charring to the edges of the some of the veg as this adds great taste and texture. Remove everything from the pan, and pop onto your plate which should look something like the below!
Time to move on to the rice. Add your last bit of oil, and pop the rice in the pan. Move the rice around to break up any lumps. Add the ginger and tumeric powder and keep stirring until the rice is a beautiful yellow colour.
Now add all your cooked elements in, which should be stacked up on your standby plate. Also now add your uncooked leafy green veg on top, with the chillis and herbs (keep a few back to garnish), and pour in your soy sauce and squeeze your lemon or lime juice in.
Stir everything well, and cook for a couple of minutes – long enough to wilt the leafy greens, and make sure the pre-cooked elements are all back up to deliciously piping hot.
Spoon out onto a plate for a delicious meal straight away! You can also pack it tightly into a bowl, then turn the bowl out onto your plate to get the ‘restaurant’ effect of serving a very neat plate of rice. Don’t forget to sprinkle the remaing herbs and chillis on top! And a little sauce and lemon segment on the side for extra yum.
The rice will keep for a couple of days in the fridge if you have made extra, just make sure to reheat it to piping hot before eating it!