Indonesian Nasi Goreng with Sesame Egg Ribbons

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (3 Nights For 2) on Sunday, October 6, 2024.

Order Now

We've made this Indonesian-inspired fried rice quick and easy by providing precooked brown rice and a fragrant nasi goreng paste. Packed with an epic three portions of veggies per plate and topped with an abundance of tasty morsels from sesame-fried egg ribbons to crispy shallots and fresh coriander, this meal is flavour packed and will be ready in just 30 minutes!

Ingredients

Nasi Goreng

1 broccoli, finely chopped
1 baby bok choy, sliced
2 tsp sesame oil
1 pack precooked brown rice
40g veggie nasi goreng paste
2 Tbsp water
1 Tbsp soy sauce
1 Tbsp sweet chilli sauce

Egg Ribbons

1/3 pack eggs (6 pack)
2 tsp sesame oil

To Serve

1/2 lemon, cut into wedges
50g mung bean sprouts
1 bunch coriander
1/2 pack crispy shallots
2 Tbsp Asian ketchup

Steps

Finely chop broccoli, slice bok choy and cut lemon into wedges. Set aside separately.
In a bowl, whisk eggs with a pinch of salt.
Heat second measure of sesame oil (S4: add half the oil) in a nonstick frypan on medium heat. Add egg mixture (S4: add half the egg mixture and cook in batches), swirling pan so egg spreads to cover the base. Cook for 1-2 minutes each side, until golden and cooked through (S4: repeat with remaining oil and egg mixture). Transfer to a chopping board and slice egg into ribbons. Reserve pan.
Return pan to medium-high heat with first measure of sesame oil. Add rice, broccoli, bok choy and nasi goreng paste and stir-fry for 3-4 minutes. Add water measure, soy sauce and sweet chilli sauce and cook for a further 2-3 minutes, stirring, until spinach has wilted and broccoli is tender.
Top nasi goreng with mung beans and egg ribbons. Garnish with coriander, crispy shallots and a drizzle of Asian ketchup. Serve lemon wedges on the side for squeezing.

Nutritional Information

Energy	2171 kj 519 kcal
Protein	20.0g
Carbohydrate	52.2g
Fat	23.4g