How to Make Nasi Goreng

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Healthy Food Guide

  • Yield: 4 Servings
  • Cooking Time: 25 Minutes


  • 2 medium carrots, peeled, cut into matchsticks
  • 1 Lebanese cucumber, trimmed, thinly sliced diagonally
  • 1½ tablespoons sushi seasoning
  • 375 g firm tofu, diced into cubes
  • 1 small red onion, cut into thin wedges
  • 3 garlic cloves, crushed
  • 2 teaspoons chilli paste
  • 1 medium red capsicum, seeded, diced
  • 1 large head of broccoli, cut into florets
  • 3 cups cooked brown rice
  • 1 tablespoon gluten-free, reduced-salt tamari
  • 4 eggs
How to Make It
  1. Place carrots, cucumber and sushi seasoning in a bowl; leave to pickle for 10 minutes, then drain and set aside.
  2. Meanwhile, spray a non-stick wok with olive oil and set over high heat. Add tofu and stir-fry for 2–3 minutes, or until golden. Remove tofu from wok; set aside.
  3. Return wok to high heat and spray with a little more oil. Sauté onion for 1 minute. Add garlic and chilli; stir-fry until fragrant. Add capsicum and broccoli with 2 tablespoons water; stir-fry for 2 minutes, or until almost tender.
  4. Add rice and tamari to the wok; stir-fry for 1–2 minutes. Return the reserved tofu to wok and toss. Meanwhile, spray a large non-stick frying pan with oil. Set over high heat. Fry eggs for 2–3 minutes.
  5. Divide rice among four bowls. Top with a fried egg; serve with pickled cucumber and carrot.

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