Nasi Goreng
Bring the essence of Indonesian street food to your kitchen by transforming ordinary rice into a wholesome delight with our nutritious twist on Nasi Goreng.
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VG
Vegan
NF
Nut free
LF
Lactose free
FS
Fish and shellfish free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Preheat oven to 200℃. Place a large baking tray in the oven to heat for 10 minutes.
- Meanwhile, cook rice according to packet instructions. Cut broccoli head into small florets and finely chop the stem.
- Crack eggs into a large jug, being careful not to break the yolks. Carefully remove the tray from the oven and place on a flat surface. Lightly spray tray with olive oil spray. Carefully pour eggs onto tray and return to oven. Bake for 5 minutes or until the egg whites are set and the yolks are runny, or until cooked to your liking. Use a sharp knife to slice into individual eggs.
- In a large non-stick wok or deep frying pan, heat oil on medium-high heat. Stir-fry broccoli stems for 2 minutes or until starting to soften. Add broccoli florets and cabbage and stir-fry for 2 minutes or until starting to soften. Add garlic, chilli and spring onions and stir-fry for a further 1 minute. Stir through rice and kecap manis until combined and heated through.
- Divide nasi goreng into bowls or serving trays and top with eggs to serve.
Allergy, intolerance, and dietary preference modifications
- Egg allergy – Replace the egg with 85g cooked firm tofu per serve as a meat alternative or 40g cooked skinless chicken breast.
- For gluten free – Replace the kecap manis with gluten-free tamari sauce.
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Recipe tips
- Serve with quartered cherry tomatoes and sliced cucumber on the side for added veggies.
- Ensure you use flat baking trays when cooking the eggs so the yolks don’t gather down one end of the tray.
- You could also lightly beat the eggs and cook in a frying pan like an omelette. Slice into small pieces and stir through the rice.
- For larger serves, use 2-5 baking trays to cook the eggs.
- Use minced garlic from a jar instead of fresh to save money and prep time.
- Use frozen broccoli to save money and prep time.
- Nasi goreng is best made using day-old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir-fry to evenly coat the grains with the sauce. You can even keep bags of cooked rice in the freezer!
- The easiest way to cook rice is in the rice cooker or pressure cooker. For the pressure cooker method, add a ratio of 1:1 rice to water to the pressure cooker. Seal pressure cooker and cook for 3 minutes, then slowly release the pressure.
- For larger serves, you will need to cook the ingredients in batches or across 2-4 large, deep frying pans or woks.
Each serve provides
| Food group | Children’s serves |
|---|---|
| Vegetables | 1 children’s serve |
| Meat/ alternatives | 1 children’s serve |
| Grains | 1 children's serve |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Allergy friendly recipes
Early childhood services
OSHC
Allergy Friendly
+1
NF
LF
GF
EF
DF
Early childhood services
OSHC
Allergy Friendly
+1
SF
NF
LF
GF
EF
DF
Allergy resources
Developing an allergy policy and allergy action plans
Allergies & intolerances
+1
Early childhood services
+1
Low allergy items to stock the pantry
Plan a menu
+1
Early childhood services
+1
Introduction to food allergy and intolerance
Allergies & intolerances
Early childhood services
+1
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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