Nasi Goreng
Egg Fried Rice with Pak Choi and Sugar Snap Peas
A South East Asian inspired dish, nasi goreng literally translates to 'fried rice' and consists of a spicy rice paired with sweet soy sauce AKA kecap manis!
Cals 589 · Prot 26 · Carbs 107 · Fat 12
Vegetarian
Calorie Smart
Global Eats
30 min
A South East Asian inspired dish, nasi goreng literally translates to 'fried rice' and consists of a spicy rice paired with sweet soy sauce AKA kecap manis!
Cals 589 · Prot 26 · Carbs 107 · Fat 12
Vegetarian
Calorie Smart
Global Eats
Ingredients
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Stir-fry
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Spring onion
40 Grams
Sugar snap peas
100 Grams
Baby pak choi
3 Piece
Vegetable oil
2 Tbsp
Organic Eggs
5*
3 Piece
Salt
0.5 Tsp
Chilli flakes
2 Grams
Soy sauce
9*10*11*
15 ML
Sriracha sauce
14 Grams
To serve
Sesame seeds
3*
10 Grams
Sweet soy sauce
9*10*11*14*
20 ML
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2464 / 589 |
| Fats (g) | 12.2 |
| of which saturated (g) | 3.6 |
| Carbohydrates (g) | 107 |
| of which sugars (g) | 20.5 |
| Fibers (g) | 8.7 |
| Proteins (g) | 26.1 |
| Salt (g) | 2.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the jasmine rice.
- Add the rice, measured water and a pinch of salt to a pot with a lid.
- Bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Remove from the heat.
- Keep covered until serving.
Tip! This recipe works best with cold rice that's been cooked the day before. Simply cook the rice, store in the fridge and then add it to the stir-fry the next day.
2 Prep veg
- Meanwhile, peel and finely chop the red onion.
- Peel and mince the garlic.
- Peel and grate the carrot.
- Trim and finely slice the spring onion.
- Trim and chop the sugar snap peas into bite-sized pieces.
- Trim and roughly chop the pak choi.
3 Scramble egg
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add 1 eggs (reserve the rest for step 5).
- Stir-fry for 1-2 min, scrambling with a spatula as you go.
4 Stir-fry
- Add the red onion to the eggs with a pinch of salt.
- Fry for 5 min until softened.
- Add the chilli flakes (spicy!), carrots, sugar snap peas, pak choi, garlic and spring onion (reserve some for garnish).
- Fry for 3 min further.
- Add the rice, soy sauce, sriracha and sesame seeds (reserve some for garnish) and toss to coat.
- Remove from heat.
- Keep covered until serving.
Tip! Sensitive to spice? Go easy on the chilli flakes and sriracha.
5 Fry eggs
- Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil.
- Once hot, crack the remaining eggs into the pan.
- Fry for 2-4 min or until done to your liking.
- Set fried eggs to the side.
Tip! For a well-done egg yolk, cover the pan with a lid.
6 Serve
- Serve the Nasi Goreng: Egg Fried Rice with Pak Choi and Sugar Snap Peas.
- Top with the fried eggs.
- Drizzle the sweet soy sauce over the eggs.
- Garnish with the remaining spring onion and sesame seeds.
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