A lighter, vegetable-packed nasi goreng made with cooked rice, egg, colourful vegetables and simple seasonings for a satisfying everyday meal.
Medical Disclaimer: 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.
Nasi goreng is a simple and comforting way to turn cooked rice into a complete meal. This lighter version uses plenty of vegetables, egg and a modest amount of oil while keeping the savoury flavour that makes fried rice so satisfying. Using cooled cooked rice also helps the grains stay separate during stir-frying.
Use a non-stick wok or frying pan so you can cook the nasi goreng with only a small amount of oil. Adding extra vegetables increases the volume of the meal without needing to increase the rice portion.
Break up any clumps in the cooled rice and prepare all vegetables and seasonings before heating the pan.
Heat a non-stick wok or large frying pan over medium-high heat. Add half the oil, pour in the beaten egg and scramble until just set. Transfer to a plate.
Add the remaining oil, garlic and shallot. Stir-fry briefly until fragrant, then add the carrot, beans and cabbage. Cook for 2–3 minutes until slightly tender.
Add the cooled rice and toss well with the vegetables. Stir-fry for several minutes until the rice is hot and separated.
Add the soy sauce, sweet soy sauce, pepper and optional chilli. Return the egg to the pan, add spring onion and toss until everything is evenly combined and steaming hot.
Divide between plates and serve with cucumber, tomato and a squeeze of lime.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Adjust portions, seasonings and ingredients according to your personal needs. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
