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Vegetable Nasi goreng recipe

Vegetable Nasi goreng recipe

13 ratings

Nasi goreng means ‘fried rice’ in Indonesian, but this flavoursome classic is so much more than that. It's packed with tonnes of fragrant, spicy and zesty Asian flavours with chunks of chilli giving you a fiery winning dish that's great for dinner. Try serving this dish with prawn crackers for an extra crunch. See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 646 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 400g (13oz) basmati rice
  • 3 eggs
  • 2 banana shallots, sliced
  • 100ml vegetable oil

For the chilli paste

  • 4 garlic cloves
  • 2 hot red chillis
  • 2 medium red chillis
  • 20g (3/4oz) roasted peanuts
  • 2 1/2cm (1in) piece ginger
  • 1 tbsp olive oil
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sweet chilli sauce
  • 1 leek, finely chopped
  • 1 red pepper, finely chopped
  • 1 carrot, julienned
  • 250g pack pak choi
  • 2 spring onions, finely chopped
  • 1 lime, cut into wedges
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    4g 21%
  • Sugars

    8g 9%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 93.1g Protein 17.7g Fibre 5g


  1. Heat the olive oil, add the rice. Mix well to coat for 30 seconds and cover with boiling water. Stir once, put a lid on the pan and cook for 10 minutes on medium. Separate the cooked grains with a fork and leave to cool.
  2. To make the paste, crush all the ingredients in a pestle and mortar until nearly smooth. Set aside.
  3. Heat 1 tbsp of the vegetable oil in a small frying pan over a medium heat. Whisk the eggs and pour them into the pan. Cook gently until set. Remove and allow to cool. Roll up the cooled omelette into a cigar shape and finely into 1 cm (1/2in) ribbons. Set aside.
  4. In the same pan, heat the remaining vegetable oil and fry the sliced shallots until golden. Remove and drain on kitchen towel, season with a pinch of salt while they are still warm.
  5. Heat the olive oil in a large wok, add the paste and stir fry quickly. Add the leek, peppers, carrot and pak choi and stir fry, keeping everything on the move. Add the sweet chilli sauce and soy sauce and fry for 30 seconds more. Add the rice and mix well. When everything is piping hot, serve immediately topped with fried onion, spring onion, egg and lime.

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