15-Minute Nasi Goreng with Fried Eggs & Crispy Shallots

15-Minute Nasi Goreng with Fried Eggs & Crispy Shallots

Ready in 15 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (3 Nights For 2) on Sunday, July 24, 2022.
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Dinner will be on the table in no time with this flavour-packed, super quick recipe. Precooked rice is sautéed with a fragrant lemongrass and ginger nasi goreng paste and topped with a crispy fried egg. The best part? Chopping is completely optional, as pre-sliced cabbage means you only have to chop your chilli if you want it!

Ingredients

Garnishes

  • 1 chilli, thinly sliced
  • 1 bunch coriander, roughly chopped
  • 100g mung bean sprouts
  • 1/2 pack crispy shallots
  • 1/4 pack char kway teow sauce

Egg

  • 1 drizzle of oil
  • 1/2 pack eggs (4 pack)

Fried Rice

  • 2 tsp sesame oil
  • 200g sliced red cabbage
  • 1 pack pre-cooked brown & wild rice
  • 1 pack nasi goreng paste
  • 150g frozen peas
  • 3/4 pack char kway teow sauce

Steps

  1. Heat sesame oil in a medium frypan or wok (if using) on high heat. Stir-fry cabbage for 2-3 minutes, until softened. Squeeze rice in pack to separate grains. Add rice to pan, along with nasi goreng paste and peas and cook for a further 2-3 minutes, stirring often, until hot through and peas are tender. Remove from heat and stir through first measure of char kway teow sauce. Season to taste with salt.
  2. Heat oil in a second medium, non-stick frypan on high heat. Crack eggs into pan, season with salt and pepper and cook for 4-5 minutes, or until golden underneath and egg is cooked to your liking.
  3. Thinly slice chilli and chop coriander leaves and stalks.
  4. Nasi goreng topped with a fried egg, mung beans, chilli, coriander and crispy shallots. Drizzle over remaining char kway teow sauce.

Nutritional Information

Energy 2218 kj
530 kcal
Protein 20.8g
Carbohydrate 57.5g
Fat 21.3g