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Nasi Goreng

This version of nasi goreng (Indonesian fried rice) is simple and endlessly customisable, so it never gets old!
Difficulty Level: Moderate
Serves: 4


200g firm tofu, cut into small squares
4 garlic cloves, diced
1 brown onion, diced
1 carrot, chopped finely
1 red capsicum, chopped finely
100g green beans, snap peas or snow peas, chopped into small pieces
3 cups of cooked brown rice, cooled and dried out
4 eggs
4 tablespoon of kecap manis
Sesame oil
Optional garnishes: chopped peanuts, sambal oelek (Indonesian chilli sauce), lime, tomato, cucumber, radish, spring onion, coriander


  1. Coat a wok with sesame oil and heat on high. Fry the tofu for 5mins or either side or until brown and cooked through. Remove from the wok and set aside
  2. Add another tablespoon or two of oil and fry the garlic, onion, carrot and capsicum on medium heat for about 10mins, or until tender, throwing in the greens to cook towards the end
  3. While you’re cooking the veggies, heat a separate frypan on high. Crack and fry the 4 eggs sunny side up. Remove and set aside
  4. Once the veggies are tender, shift them to one side of the wok and add in another tablespoon of oil. Add in the rice and turn up the heat, frying it for about 3-4 minutes before combining the veggies with the rice. Add in the kecap manis and stir well.
  5. Cook for a further few minutes, or until the rice and veggies are well combined
    Serve the rice hot, topped with a fried egg, a spoonful of tofu and optional garnishes