Nasi Goreng with Brown Rice and Fried Eggs

An Indonesian classic that will soon by your go-to!

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My Veggie Food Bag
Nasi Goreng with Brown Rice and Fried Eggs

This dish most recently appeared in My Veggie Food Bag on Sunday, January 15, 2017.

BROWN RICE

  • 1 cup Japanese brown rice
  • 1½ cups water

NASI GORENG

  • ½ red onion *
  • 1 carrot
  • ½ punnet cherry tomatoes *
  • 80–100g nasi goreng paste
  • 1 tablespoon water
  • 2 teaspoons kecap manis
  • Juice of ½ lemon
  • 100g green beans

FRIED EGGS

  • 2–3 eggs

TO SERVE

  • 50g whole, roasted peanuts
  • 100g mung bean sprouts
  • 10g crispy fried shallots
  • 2–3 tablespoons picked Thai basil leaves
  • 2–3 teaspoons kecap manis
  • ½ lemon, cut into wedges
  • 1 Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 While rice is cooking, prepare the rest of the meal. Chop peanuts for garnish and set aside. Thinly slice onion; peel carrot, cut in half lengthways and thinly slice; trim ends from beans and slice 3cm; cut cherry tomatoes in half. When rice is steaming, start cooking veggies.
  • 3 Heat a drizzle of oil in a large fry-pan on high heat. Stir-fry onion for 2 minutes. Add beans and carrots and cook for 2 minutes. Reduce heat to medium-high and cook nasi goreng paste for 30 seconds. Add water to help remove any paste stuck to pan and cook a further 30 seconds. Remove from heat.
  • 4 Heat a drizzle of oil in a medium, non-stick, fry-pan on medium heat. Crack eggs in, one by one, to cook for 4–5 minutes, until whites are set, yolk is runny and edges are becoming crispy. Cover pan with a lid to help eggs cook, if desired. Remove eggs from pan and set aside.
  • 5 Fluff up cooked rice and toss in pan with nasi goreng veggies. Return to a medium heat to warm through. Stir through cherry tomatoes, first measure of kecap manis and lemon juice and season to taste with salt and pepper
  • To serve, Spoon nasi goreng with brown rice onto plates. Top with a handful of mung bean sprouts and a fried egg. Garnish with peanuts, crispy fried shallots and Thai basil. Drizzle over kecap manis and squeeze over lemon juice just before eating.
  • SERVES 2-3

Nutritional Information

  • Energy: 2420 kj / 578 kcal
  • Protein: 18.0g
  • Carbohydrate: 33.3g
  • Fat: 24.2g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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