Main Entree

Indonesian Fried Rice (Nasi Goreng)


4 tsp (20 m) soy sauce
2 tsp (10 mL) sugar
2 Tbsp (30 mL) canola oil
1 cup (250 mL) fresh or frozen green beans trimmed and cut into 1-inch (3 cm) pieces
4 green onions, thinly sliced
1 1/2 cups (375 mL) cooked long grain rice
1 cup (250 mL) frozen mixed vegetables, such as peas, corn and bell peppers
1/3 cup (75 mL) sweet chilli sauce
4 tsp (20 mL) lime juice

Optional toppings

1 red chilli, thinly sliced
1/4 cup (50 mL) chopped cilantro

Additional garnishes for serving

1 tomato, sliced
1/2 English cucumber, sliced
2 green onions, sliced
2 limes, cut into wedges


Combine soy sauce and sugar in a small bowl and set aside.

Heat a wok or a non-stick pan over high heat. Add half of the oil and swirl to coat the pan. Add beans. Cook, stirring for 3-4 minutes or until beans are lightly charred. Reduce heat to medium and add green onions. Stir fry for 1 minute.

Add rice and mixed vegetables and stir fry for 5-7 minutes or until mixture is heated throughout. Add soy sauce mixture, chilli sauce and lime juice  and stir to combine.

Meanwhile, heat remaining oil in a second large frying pan over medium heat. Break eggs into pan. Cook eggs for 2 minutes or until whites are set but yolks are still runny.

Divide rice mixture into 4 serving bowls. Top each with a cooked egg and sprinkle red chilli and cilantro over tops of the eggs. Serve with additional garnishes.

Makes 4 servings

Nutrient analysis: 1 serving Nasi Goreng
Calories: 263
Carbohydrates: 28 g
Protein: 11 g
Fat: 13 g
Sodium: 636 mg
Fibre: 3 g