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Ahhh, now this is a throwback. Nasi goreng was the dish of my gap yar. Throughout the summer of 2017, I must have consumed some form of this Indonesian dish upwards of 50 times; partly because of it’s delicious flavour, but mostly because being the cheapest dish on the menu, it was all we could afford. A few years later and here I am craving it again. Salty nutty rice fried with tender-crisp veg topped with an oozing fried egg. Trust me, there’s nothing budget about it!
What is nasi goreng? Originating in Indonesia, nasi goreng traditionally is the ‘leftovers’ dish. Extra rice, meat and veg all get fried and coated together in sticky sweet sauce called ‘kecap manis’. Nasi goreng has been called the dish of Indonesia with every eatery, no matter how large or small, serving a version of it’s own.
I have jam packed this nasi goreng recipe full of goodness, fibre, veggies and protein, making it a perfectly balanced and utterly satisfying meal. It is super simple to make PLUS will entertain your takeaway cravings faster than you could pick one up…
Utilise this recipe in true Indonesian style to use up any odds and ends you may have lying about. Broccoli, mange tout, baby corn, cabbage and peas all work great in this nasi goreng. If you are partaking in #veganuary, why not try swapping the egg for some fried tofu or tempeh?
I absolutely love this dish. Just one bite takes me back to times of wonderful memories and terrible hangovers. If that doesn’t sell it I’m not sure what will… Anyway! If you make my nasi goreng recipe, please let me know by sending me a picture on instagram @georgieeatsuk or leaving me a comment down below. Keep Smiling!
G x
NASI GORENG
This fragrant Indonesian fried rice dish is the perfect weeknight supper for spice lovers. This nasi goreng recipe is packed full of goodness, veggies and is ideal for using up any leftover rice. Healthy, GF & vegan option.
CourseMain Course
CuisineIndonesian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Ingredients
- 400gbrown rice
- 1tbspolive oil
- 1medium onionfinely chopped
- 200ggreen beanschopped into 3cm pieces
- 1red pepperfinely chopped
- 2carrotspeeled & grated
- Sea salt + freshly ground black pepper
For The Sauce:
- 8garlic clovespeeled
- 3red chilliestrimmed & deseeded
- 50groasted peanuts
- 2thumb sized chunksgingerpeeled
- 6tbsptamari / soy sauce
- 2tbsphoney / maple syrup
- Pinchcayenne pepper
- 1tspsea salt
To serve (optional):
- 4fried eggs
- Sprinklesesame seeds
- 1red chillisliced
- Handfulroasted peanuts
Instructions
Add the rice into a pan of boiling salted water and simmer for 18-25 minutes until just tender. Drain and set aside.
Meanwhile, make the sauce. Add all the ingredients into a food processor and blend until smooth.
Heat the oil over a medium heat in a large frying pan/wok and add the onion. Fry for 5 minutes stirring constantly until softened. Then add the green beans and red pepper to the pan. Give everything a good stir and continue to cook for 7-10 minutes until all the vegetables are tender.
Add the sauce, cooked rice and grated carrot to the pan and whilst keeping everything on the move, cook until the rice is piping hot.
To serve, divide the fried rice between bowls and top each one with a fried egg, extra roasted peanuts, a sprinkling of sesame seeds and a scatter of red chilli. Enjoy whilst piping hot.
Recipe Notes
This recipe generously feeds 4. Once cooled, any leftovers can be kept in the fridge for up to 4 days. Just reheat over the stove with a splash of water until piping hot.
If you love spicy food you may want to leave the seeds in one or two of your chillis. Before making your decision, taste a little section of each chilli to gage how hot yours are. Remember you can always add chilli flakes/extra fresh chilli at the end, but you can’t take it away!
Personally I prefer to dry roast my peanuts myself but you can also buy them roasted if you are short on time. To roast your peanuts just cook them in a 160°c fan/180°c/350°f oven for 15-20 minutes until browned.
Gluten-free: Usetamarirather thansoy sauce.
Vegan:Usemaple syruprather thanhoney. You can make this nasi goreng without the egg on top, but if you would prefer a m0re substantial dish, add in some chunks of tofu to fry at the same time as the green beans.
A few ingredient notes:
- I like the nutty flavour that brown rice brings to this recipe, but you could use white basmati rice is you prefer. Remember to adjust cooking times accordingly.
- Watch out for any added sugars, preservatives or E-numbers in yourtamariorsoy sauce. The ingredient list should be very short and simple.
- If you can find it, try to useraw honeyas it is less processed. If using maple syrup make sure it is100% maple syrupand not maple ‘flavoured’ syrup. You could also useagave nectarif you prefer.
If you love egg recipes, why not try my Huevos Rancheros recipe too!
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