What are the main ingredients in Vibrant Veggie Nasi Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Sugar/Sweetener/Honey

What is the nutritional information of Vibrant Veggie Nasi Goreng?

Calories: 541, Carbs: 89 grams, Fat: grams, Protein: 10.6 grams, Sugar: 17.7 grams, Salt: 949 grams

How do I prepare Vibrant Veggie Nasi Goreng?

OPTIONAL EGG: Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. THE NICEST RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PERKY PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. FRY AWAY: Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic, ½ the chopped chilli (to taste), and the spring onion whites. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced cabbage and fry for 2-3 minutes, until slightly softened. Remove from the heat and cover to keep warm. A DINNER DELIGHT!: Bowl up a heaping helping of the nasi goreng. Top with the fried egg (if using). Sprinkle over the spring onion greens, the lime zest, the remaining chopped chilli (to taste) and the crispy onions. Serve with a lime wedge on the side. Beautiful, Chef! NASI GORENG MOMENT: To the pot of cooked rice, add the cooked cabbage mix, the pak choi leaves, the pickled peppers, the soy sauce, the sesame oil, seasoning and 10ml of a sweetener of choice. Mix until fully combined and the pak choi leaves have slightly wilted.

What should be prepared from my kitchen to make Vibrant Veggie Nasi Goreng?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Sugar/Sweetener/Honey

Vibrant Veggie Nasi Goreng

Try our take on a traditional nasi goreng! Originally from Indonesia, this version is packed with pickled red peppers, green cabbage, spring onions, and pak choi. Swirled in a dressing of soy sauce and sesame oil and topped with crispy onions and fresh chilli.

Vibrant Veggie Nasi Goreng

with pickled red peppers, jasmine rice & fresh lime

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Crispy Onions
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Jasmine Rice
Lime
Limes
Onion
Onions
Pak Choi
Pickled Bell Peppers
Sesame Oil
Spring Onion
Spring Onions
Sweet Indonesian Soy Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Sugar/Sweetener/Honey

Serves 1

THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PERKY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FRY AWAY
Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic, ½ the chopped chilli (to taste), and the spring onion whites. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced cabbage and fry for 2-3 minutes, until slightly softened. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 1 egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NASI GORENG MOMENT
To the pot of cooked rice, add the cooked cabbage mix, the pak choi leaves, the pickled peppers, the soy sauce, the sesame oil, seasoning and 5ml of a sweetener of choice. Mix until fully combined and the pak choi leaves have slightly wilted.
A DINNER DELIGHT!
Bowl up a heaping helping of the nasi goreng. Top with the fried egg (if using). Sprinkle over the spring onion greens, the lime zest, the remaining chopped chilli (to taste) and the crispy onions. Serve with a lime wedge on the side. Beautiful, Chef!

Jasmine Rice - 75ml
Pak Choi - 100g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Spring Onion - 1
Cabbage - 100g
Pickled Bell Peppers - 50g
Sweet Indonesian Soy Sauce - 10ml
Sesame Oil - 5ml
Lime - 1
Crispy Onions - 20ml

Download the Recipe

Serves 2

THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PERKY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FRY AWAY
Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic, ½ the chopped chilli (to taste), and the spring onion whites. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced cabbage and fry for 2-3 minutes, until slightly softened. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NASI GORENG MOMENT
To the pot of cooked rice, add the cooked cabbage mix, the pak choi leaves, the pickled peppers, the soy sauce, the sesame oil, seasoning and 10ml of a sweetener of choice. Mix until fully combined and the pak choi leaves have slightly wilted.
A DINNER DELIGHT!
Bowl up a heaping helping of the nasi goreng. Top with the fried egg (if using). Sprinkle over the spring onion greens, the lime zest, the remaining chopped chilli (to taste) and the crispy onions. Serve with a lime wedge on the side. Beautiful, Chef!

Jasmine Rice - 150ml
Pak Choi - 200g
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Spring Onions - 2
Cabbage - 200g
Pickled Bell Peppers - 100g
Sweet Indonesian Soy Sauce - 20ml
Sesame Oil - 10ml
Lime - 1
Crispy Onions - 40ml

Download the Recipe

Serves 3

THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PERKY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FRY AWAY
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems. Fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic, ½ the chopped chilli (to taste), and the spring onion whites. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced cabbage and fry for 3-4 minutes, until slightly softened. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 3 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NASI GORENG MOMENT
To the pot of cooked rice, add the cooked cabbage mix, the pak choi leaves, the pickled peppers, the soy sauce, the sesame oil, seasoning and 15ml of a sweetener of choice. Mix until fully combined and the pak choi leaves have slightly wilted.
A DINNER DELIGHT!
Bowl up a heaping helping of the nasi goreng. Top with the fried egg (if using). Sprinkle over the spring onion greens, the lime zest, the remaining chopped chilli (to taste) and the crispy onions. Serve with a lime wedge on the side. Beautiful, Chef!

Jasmine Rice - 225ml
Pak Choi - 300g
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Spring Onions - 3
Cabbage - 300g
Pickled Bell Peppers - 150g
Sweet Indonesian Soy Sauce - 30ml
Sesame Oil - 15ml
Limes - 2
Crispy Onions - 60ml

Download the Recipe

Serves 4

THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PERKY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
FRY AWAY
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, add the diced onion and the sliced pak choi stems. Fry for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic, ½ the chopped chilli (to taste), and the spring onion whites. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced cabbage and fry for 3-4 minutes, until slightly softened. Remove from the heat and cover to keep warm.
OPTIONAL EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
NASI GORENG MOMENT
To the pot of cooked rice, add the cooked cabbage mix, the pak choi leaves, the pickled peppers, the soy sauce, the sesame oil, seasoning and 20ml of a sweetener of choice. Mix until fully combined and the pak choi leaves have slightly wilted.
A DINNER DELIGHT!
Bowl up a heaping helping of the nasi goreng. Top with the fried egg (if using). Sprinkle over the spring onion greens, the lime zest, the remaining chopped chilli (to taste) and the crispy onions. Serve with a lime wedge on the side. Beautiful, Chef!