Veggie Nasi Goreng with Egg Ribbons & Peanuts

Ready in 35 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, August 21, 2022.

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Nasi Goreng is a popular Indonesian fried rice which is savoury but slightly sweet. Fragrant nasi goreng paste starts as the base for the veggies and jasmine rice. We are topping ours with egg ribbons and crunchy peanuts for a delicious combo of flavours and textures.

Ingredients

Nasi Goreng

1 brown onion, finely diced
2 carrot, grated
1 twin pack baby bok choy, thinly sliced
1 drizzle of oil
100g veggie nasi goreng paste
2 Tbsp soy sauce
500g frozen peas

Eggs

1 pack eggs (6 pack)
1/2 Tbsp soy sauce
1 tsp sesame oil
1 drizzle of oil

Rice

450g jasmine rice
3 1/4 cup boiling water

To Serve

150g mung bean sprouts
2 pack chopped peanuts
6 Tbsp kecap manis

Steps

Bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
In a medium bowl, whisk eggs, first measure of soy sauce and sesame oil together.
Heat oil in a large, non-stick frypan on medium heat. Add half of the egg mixture to pan. Cook for 1-2 minutes each side, until golden and cooked through. Transfer to a chopping board and repeat with remaining mix. Slice cooked egg into ribbons and cover to keep warm. Reserve pan.
Finely dice onion, grate carrot and slice bok choy.
Return reserved pan to medium heat with oil. Cook onion, carrot and nasi goreng paste for 2-3 minutes, until fragrant. Add cooked rice and second measure of soy sauce and stir-fry for 3-4 minutes, until hot. Add bok choy and peas and cook for 2-3 minutes. Season to taste with salt and pepper.
Nasi goreng topped with eggs, mung bean sprouts, peanuts and kecap manis.

Nutritional Information

Energy	2561 kj 612 kcal
Protein	24.2g
Carbohydrate	83.7g
Fat	17.4g