This rice is absolutely choccas with veggies and all the delicious notes of nasi goreng. Topped off with a fried egg for ultimate yolk porn, easy weeknight suppers have never looked so good.
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.
kecap manis(ContainsGluten, Soy, Sulphites)
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
Rinse the basmati rice well. Add the water (check ingredients list for the amount) to a large saucepan and bring to the boil. Add the rice, tumeric and vegetable stock cube and stir to dissolve the stock cube. Reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove from the heat and keep covered for a further 10 minutes, or until the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!.
Trim the ends of the green beans and chop into thirds. Thinly slice the red capsicum. Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients! Peel and crush the garlic. Zest the lime and slice into wedges. Thinly slice the spring onion (keep the green and white parts separate).
Heat a drizzle of olive oil in a large frying pan over a medium high heat. Once hot, add the green beans and red capsicum and stir-fry for 5-6 minutes, or until the capsicum is softened and the beans are slightly charred. TIP: Charring veggies gives your dish a nice smoky flavour.
Add the garlic, lime zest and a pinch of chilli flakes (if using) to the pan with the veggies. TIP: Some like it hot but if you don’t, just hold back on the chilli. Stir together and cook for 1 minute. Add the kecap manis and soy sauce and cook for a further 2 minutes, then remove from the heat. Fluff up the rice with a fork and add to the veggie mixture along with the spring onion (white parts), grated carrot and ½ of the roasted cashew nuts. Squeeze over the juice from ½ the lime wedges and stir through.
Heat a drizzle of olive oil in a second large frying pan over a medium heat. Crack in the egg and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.
Divide the rice between bowls and top with the fried egg. Sprinkle over the remaining roasted cashews, the spring onion (green parts) and an extra pinch of chilli flakes (if using). Serve the remaining lime wedges on the side.