(Vegetarian) Nasi-Goreng Style Veggie Packed Rice
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(Vegetarian) Nasi-Goreng Style Veggie Packed Rice

(Vegetarian) Nasi-Goreng Style Veggie Packed Rice

with Fried Egg & Cashews

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:
Veggie
•Low Calorie
Allergens:
Gluten
•Soy
•Sulphites
•Wheat
•Tree Nuts
•Egg

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

1 cube

vegetable stock

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

½ sachet

turmeric

1 packet

green beans

1 unit

red capsicum

1 unit

carrot

1 bunch

spring onions

1 unit

lime

1 pinch

chilli flakes

1 sachet

kecap manis

(Contains Gluten, Soy, Sulphites, Wheat;)

1 packet

roasted cashews

(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )

2 clove

garlic

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

2 unit

egg

(Contains Egg;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2300 kcal
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

Utensils

•Lid
•Saucepan
•Spoon
•Chopping board
•Knife
•Zester
•Large Pan
•Fork
•Spatula

Cooking Steps

Cook the rice
1

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!.

Get prepped
2

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!

Cook the veggies
3

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 rice & sauce
4

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.

Fry the egg
5

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.

Serve up
6

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.