This dish is a popular street food in Indonesia made of  fried rice, veggies with bursts of sweet & spicy flavors with each bite – and just when you thought it couldn't get better, It's topped with a fried egg!

Veggie Nasi Goreng (DF)

MEAL KIT CONTENTS:

8 oz mushrooms

4 oz green cabbage

2 eggs

6 oz jasmine rice

4 oz kecap manis (sweet soy)

2 oz green onion 

4 oz carrot 

4 oz garlic/onion/ginger mix

2 oz cilantro 

3 oz cucumber pickle 

1/2 lime 

1/2 bell pepper

2 oz nasi goring blend; it’s spicy *contains shellfish*

 

INGREDIENTS NOT SUPPLIED: 

Olive Oil

Salt & Pepper

 

KITCHEN ITEMS NEED: 

Sheet pan 

Medium saucepan & lid for rice 

Large skillet/pot for chicken

Medium frying pan for fried eggs 

Cutting board and knife 

Box grater

Wooden Spoon

12 oz Water

Veggie Nasi Goreng (DF)

Regular price
$30.00
Sale price
$30.00

NUTRITIONAL INFORMATION (per serving)

Calories...................589

Carbohydrates........68g

Fat..........................12g

Protein....................29g 

Sodium....................876mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

    Prepare rice: Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover and bring to boil, reduce to low heat and simmer for 15-18 mins or until all water is absorbed.

    Once rice is cooked, remove the lid, fluff with a fork and spread out on sheet pan and allow to cool (about 5 mins).

    Wash and dry all produce

      COOKING INSTRUCTIONS

      Step 1: Prepare other ingredients

      Slice limes into wedges. Core and thinly slice bell pepper. Finely chop cilantro. Thinly slice cabbage. slice mushrooms. Grate carrots. Discard root ends of green onion and thinly slice on an angle.

      Step 2: Prepare base

      In a large skillet add a drizzle of olive oil over a medium-high heat. Add onion & garlic mixture stir for 10 seconds. Add nasi goreng blend and stir for 30 seconds. Add mushrooms, cabbage and peppers & cook for 5-7 minutes. Add ½ container of kecap manis & cook for further 2-3 minutes or until  all veggies are  mostly cooked through and a bit caramelized.

      Step 3: Add rice to & sauce

      Add rice, spreading evenly in pan. Add veggies & sauce and remaining ½ kecap manis. Cook, stirring constantly, for 2-4 minutes until sauce reduces and rice grains start to caramelize (key for flavor!). Add carrot and cook for a further minute, mixing the carrot through the rice.

      Step 4: Fry eggs

      Add a drizzle of olive oil to a medium sized frying pan over a medium-high heat. Crack eggs and fry on one side, “sunny side up” – until white are completely cooked, the yolk is set and the bottom of the eggs are getting crispy – about 2-3 minutes. If you prefer, flip the eggs over and cook for a further 30 seconds for a runny egg or 1 minute for a firmer egg. Remove from the heat.

      Step 5: To serve

      Divide fried rice into bowls or plates. Top with egg, green onion & cilantro with the cucumber pickle and lime on the side.