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Indonesian-Style Fried Rice

Indonesian-Style Fried Rice

with Sesame Fried Eggs

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This rice bowl is absolutely chock-full of veggies and all the delicious notes of the Indonesian classic, nasi goreng. Topped off with a sesame fried egg and crunchy nut mix, easy weeknight dinners have never looked so good.

Allergens:GlutenSoySulphitesPeanutsTree NutsEggSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 cube

vegetable stock

1 packet

basmati rice

1 bag

sugar snap peas

1 unit

capsicum

1 unit

carrot

½ unit

lime

1 pinch

chilli flakes

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 packet

roasted peanut cashew mix

(ContainsPeanuts, Tree NutsMay be present Gluten, Milk, Sesame, Soy, Tree Nuts)

2 clove

garlic

1 packet

crispy shallots

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Gluten, Milk, Soy, Tree Nuts, Peanuts)

1 bunch

spring onions

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

(ContainsGluten, Soy)

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat20.4 g
of which saturates4.9 g
Carbohydrate103 g
of which sugars31.4 g
Dietary Fibre0 g
Protein22.5 g
Cholesterol0 mg
Sodium1580 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside. TIP: The rice will continue cooking in step 4!

2

While the rice is cooking, thinly slice the capsicum. Trim the sugar snap peas and chop into thirds. Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime (see ingredients list) to get a pinch. Grate the carrot (unpeeled).

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the capsicum and stir-fry until almost tender, 4-5 minutes. Add the sugar snap peas and stir-fry until the capsicum is softened and the sugar snaps are slightly charred, 1-2 minutes. TIP: Charring the veggies gives your dish an extra bit of flavour.

4

Add the garlic, lime zest and a pinch of chilli flakes (if using) to the pan with the veggies. Cook, stirring, for 1 minute. Add the kecap manis and soy sauce and cook until reduced slightly, 2 minutes. Add the rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the grated carrot, crispy shallots, roasted peanut cashew mix and a squeeze of lime juice.

5

While the rice is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the mixed sesame seeds and crack the eggs on top. Cook until the egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

6

Divide the Indonesian fried rice between bowls and top with the fried eggs and any sesame seeds from the pan. Sprinkle with the spring onion and an extra pinch of chilli flakes (if using).