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Nasi Goreng

Bring the essence of Indonesian street food to your kitchen by transforming ordinary rice into a wholesome delight with this nutritious twist on Nasi Goreng. Serves 6 people.

A large serving bowl full of nasi goreng sits on a white, wooden table.


  • 2mL (1 spray) olive oil spray
  • 6 eggs
  • 180g long grain rice, uncooked
  • 2 tsp canola oil
  • 200g broccoli
  • 200g Chinese wombok cabbage, shredded
  • 1 garlic glove, crushed
  • 5g long fresh red chilli, deseeded and finely chopped
  • 2 spring onions, finely chopped
  • 5 tsp Kecap Manis (sweet soy sauce)


  • 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.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS websiteExternal Link .

Reviewed 14 June 2024