A lighter fried rice made with white rice, egg and plenty of vegetables for a simple, satisfying and balanced everyday meal.
Nasi Goreng is a convenient way to turn cooked rice into a complete meal. This version keeps the familiar savoury flavour while using a modest amount of oil and plenty of vegetables.
White rice is perfectly suitable here. The key is balancing the rice with egg, vegetables and sensible seasoning rather than making the serving unnecessarily large.
Break up any clumps in the chilled rice. Chop the vegetables, garlic and shallots so everything is ready before cooking.
Heat 1 teaspoon of oil in a large pan or wok over medium-high heat. Add the eggs, scramble gently and cook until just set. Transfer to a plate.
Add the remaining oil. Cook the garlic and shallots for about 1 minute, then add the carrots, peas and cabbage. Stir-fry for 3–4 minutes until slightly tender.
Add the cooked rice and stir-fry over medium-high heat, breaking up any remaining clumps as you mix it with the vegetables.
Add the less-salt soy sauce, optional sweet soy sauce and black pepper. Toss everything together until evenly coated.
Return the cooked egg to the pan and stir gently. Serve hot with cucumber, fresh chilli, spring onion or lime if desired.
Fried rice does not need a large amount of oil to taste good. Use a hot pan, chilled rice and plenty of vegetables to create flavour and texture with less added oil.
Nutrition values are approximate and may vary depending on rice portions, sauces, ingredient brands and preparation.
This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.