Vibrant Veggie Nasi Goreng

Name: Vibrant Veggie Nasi Goreng
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
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

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

4.6

66 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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 Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion greens, the Lime zest, the remaining chopped chilli (to taste) and the Onions/" title="View all our recipes with Crispy Onions at eCook">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
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Cabbage - 100g
Pickled Bell Peppers - 50g
Sweet Indonesian Soy Sauce - 10ml
Sesame Oil - 5ml
Lime - 1
Onions/" title="View all our recipes with Crispy Onions at eCook">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 Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion greens, the Lime zest, the remaining chopped chilli (to taste) and the Onions/" title="View all our recipes with Crispy Onions at eCook">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
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 2
Cabbage - 200g
Pickled Bell Peppers - 100g
Sweet Indonesian Soy Sauce - 20ml
Sesame Oil - 10ml
Lime - 1
Onions/" title="View all our recipes with Crispy Onions at eCook">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 Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion greens, the Lime zest, the remaining chopped chilli (to taste) and the Onions/" title="View all our recipes with Crispy Onions at eCook">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
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 3
Cabbage - 300g
Pickled Bell Peppers - 150g
Sweet Indonesian Soy Sauce - 30ml
Sesame Oil - 15ml
Limes - 2
Onions/" title="View all our recipes with Crispy Onions at eCook">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 Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion greens, the Lime zest, the remaining chopped chilli (to taste) and the Onions/" title="View all our recipes with Crispy Onions at eCook">Crispy Onions. Serve with a lime wedge on the side. Beautiful, Chef!

Jasmine Rice - 300ml
Pak Choi - 400g
Onions - 2
Garlic Cloves - 4
Fresh Chillies - 2
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 4
Cabbage - 400g
Pickled Bell Peppers - 200g
Sweet Indonesian Soy Sauce - 40ml
Sesame Oil - 20ml
Limes - 2
Onions/" title="View all our recipes with Crispy Onions at eCook">Crispy Onions - 80ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Vibrant Veggie Nasi Goreng?

The preparation time for Vibrant Veggie Nasi Goreng with pickled red peppers, jasmine rice & fresh lime is between 15 and 30 minutes.

What is the total time required to make Vibrant Veggie Nasi Goreng with pickled red peppers, jasmine rice & fresh lime?

The total time required to make Vibrant Veggie Nasi Goreng with pickled red peppers, jasmine rice & fresh lime is between 35 and 50 minutes.

How many servings does Vibrant Veggie Nasi Goreng provide?

4 servings

What are the main ingredients in Vibrant Veggie Nasi Goreng?

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

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.