HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNasi Goreng Style Veggie Packed Rice
Nasi-Goreng Style Veggie Packed Rice

Nasi-Goreng Style Veggie Packed Rice

with Fried Egg & Cashews

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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.

Tags:Low Calorie
Allergens:GlutenSoySulphitesTree NutsEgg

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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 cube

vegetable stock

1 packet

basmati rice

½ sachet


1 packet

green beans

1 unit

red capsicum

1 unit


1 bunch

spring onions

1 unit


1 pinch

chilli flakes

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 clove


Not included in your delivery

olive oil

1.5 cup


1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat11.4 g
of which saturates2.5 g
Carbohydrate89.1 g
of which sugars22.5 g
Dietary Fibre0 g
Protein17.5 g
Cholesterol0 mg
Sodium878 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Instructionsarrow up iconarrow up icon
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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 (use suggested amount) and vegetable stock cube (use suggested amount) 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!.


While the rice is cooking, trim the ends of the green beans and chop into thirds. Thinly slice the red capsicum. Peel and crush the garlic. Zest the lime and slice into wedges. Thinly slice the spring onion (keep the green and white parts separate). Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients!


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 an extra bit of 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 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 medium 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 nasi-goreng style veggie packed rice between bowls and top with the fried egg. Sprinkle over the remaining roasted cashews, the spring onion (green part) and an extra pinch of chilli flakes (if using). Serve the remaining lime wedges on the side.