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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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!
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).
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.
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.
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.
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).