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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

(May contain traces of: Celery)

150

Chestnut Mushrooms

120

Chopped Chinese Leaf

15

Ginger, Garlic & Lemongrass Puree

120

Peas

25

Ketjap Manis

(Contains: Soya)

15

Soy Sauce

(Contains: Soya, Cereals containing gluten)

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!

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