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Indonesian Style Veggie Nasi Goreng

Indonesian Style Veggie Nasi Goreng

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

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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:Under 600 caloriesRapidVeggie
Allergens:SoyaCereals containing gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

150 grams

Chestnut Mushrooms

120 grams

Chopped Chinese Leaf

15 grams

Ginger, Garlic & Lemongrass Puree

120 grams


1 sachet

Ketjap Manis


15 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

15 grams


Not included in your delivery

2 unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2052 kJ
Energy (kcal)490 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate84 g
of which sugars18.0 g
Protein20 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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