HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndonesian Style Fried Rice
Indonesian-Style Fried Rice

Indonesian-Style Fried Rice

with Sesame Fried Eggs

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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.

Allergens:SoyGlutenTree NutsEggsSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 cube

vegetable stock powder

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

snow peas

1 unit


1 unit


1 bunch

spring onion

1 unit


1 pinch

chilli flakes

1 sachet

kecap manis


1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

2 clove


1 packet

crispy shallots

1 sachet

mixed sesame seeds


Not included in your delivery

olive oil

1.5 cup


4 tsp

soy sauce

(ContainsSoy, Gluten)

2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat19.5 g
of which saturates5 g
Carbohydrate107 g
of which sugars35 g
Dietary Fibre0 g
Protein22.3 g
Cholesterol0 mg
Sodium1580 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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).