This rice is absolutely choccas with veggies and all the delicious notes of the Indonesian classic nasi goreng. Topped off with a fried egg for ultimate yolk ooziness, easy weeknight suppers have never looked so good.
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vegetable stock powder
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
mixed sesame seeds(ContainsSesame)
soy sauce(ContainsSoy, Gluten)
In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the rice is almost tender. Drain and set aside, uncovered. TIP: The rice will continue cooking in step 4!
While the rice is cooking, thinly slice the red capsicum. Trim the snow peas and chop into thirds. Thinly slice the spring onion (keep the green and white parts separate). Finely chop the garlic (or use a garlic press). Zest the lime to get a pinch then slice in half. Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the red capsicum and stir-fry for 4-5 minutes, or until almost tender. Add the snow peas and stir-fry for 1-2 minutes or until the capsicum is softened and the snow peas are slightly charred. TIP: Charring the veggies gives your dish an extra bit of flavour.
Add the garlic, lime zest and a pinch of chilli flakes (if using) to the pan with the veggies. Cook, stirring, for 1 minute. Add the kecap manis and soy sauce and cook for a further 2 minutes, or until reduced slightly. Add the rice and cook, stirring, for 2 minutes or until tender. Remove the pan from the heat and stir through the spring onion (white parts), grated carrot, roasted cashews and a squeeze of lime juice.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the mixed sesame seeds and crack the eggs on top. Cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.
Divide the Indonesian-style fried rice between bowls and top with the fried egg and any sesame seeds from the pan. Sprinkle with the crispy shallots, spring onion (green parts) and an extra pinch of chilli flakes (if using).