Skip to main content
Indonesian Style Veggie Nasi Goreng
Indonesian Style Veggie Nasi Goreng

Indonesian Style Veggie Nasi Goreng

with Chinese Greens, Pepper, Mushrooms and Peas | Eggs Not Included

Our Indonesian Style Veggie Nasi Goreng is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Rapid
Veggie
Under 600 calories
Allergens:
Soya
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Bell Pepper**

150

Chestnut Mushrooms**

120

Chopped Chinese Leaf

15

Ginger, Garlic & Lemongrass Puree

120

Peas**

25

Ketjap Manis

15

Soy Sauce

15

Sambal Paste

Not included in your delivery

2

Egg

Nutritional information

Energy (kcal)490 kcal
Energy (kJ)2052 kJ
Fat8 g
of which saturates2 g
Carbohydrate84 g
of which sugars18 g
Protein20 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Chopping Board
Knife
Grill Pan

Instructions

Cook the Rice
1

a) Fill and boil your kettle.
b) When boiling, pour it into a medium saucepan on high heat. Add the rice, bring back to the boil and cook for 12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Slice the Pepper
2

a) While the rice cooks, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
b) Thinly slice the mushrooms.

Veg Time
3

a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once the oil is hot, add the pepper and sliced mushrooms. Stir-fry until starting to soften, 2-3 mins.
d) Add the Chinese leaf and stir-fry for 2-3 mins.

Finish the Rice
4

a) When the rice is cooked and drained, transfer the cooked veg into the saucepan with the rice.
b) Pop back on medium-high heat and add the ginger, garlic and lemongrass puree to the pan. Stir-fry until fragrant, 30 secs.
c) Add the peas, ketjap manis, soy and sambal (add less sambal if you don't like heat).
d) Cook for 2-3 mins, making sure the rice is fully coated in the sauce. Remove from the heat.

Fry the Eggs
5

a) If you are using an egg, fry it while the rice and veg cooks.
b) Wipe out your (now empty) frying pan and put on medium-high heat with a drizzle of olive oil.
c) Once hot, crack in the eggs (1 per person) and cook until the egg white is cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.

Serve
6

a) When everything is ready, spoon the veggie fried rice into your serving bowls.
b) Top with the fried egg (if using). Enjoy!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®