A nourishing twist on a classic nasi goreng, made with brown rice, vibrant greens & simple pantry staples. This flavour‑packed dish is easy to prepare & perfect for a wholesome midweek meal.
Serves: 2–3 | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 1 cup cooked wild or brown rice, cooled
- 1 tbsp avocado oil or coconut oil
- 1 small red onion or 2 shallots, finely diced
- 3 garlic cloves, finely chopped
- 1–2 fresh red chillies, thinly sliced
- 2 tbsp tamari or coconut aminos
- 1 tbsp fish sauce (optional)
- ½ cup Best of the Bone Broth
- Zest of 1 lime + wedges to serve
- 1 cup greens (broccolini, green beans, spinach or kale)
- 2 spring onions, thinly sliced
- 2–3 free‑range eggs
- Fresh herbs (coriander, Thai basil or mint)
- ¼ cup roasted cashews, roughly crushed (optional)
Method:
- Heat oil in a large frying pan or wok over medium–high heat. Add onion, garlic & chilli. Cook for 1–2 minutes until fragrant.
- Add the rice & allow it to sit briefly before stirring so it lightly toasts.
- Pour in tamari, fish sauce (if using) & bone broth. Then stir‑fry until the liquid reduces & the rice is glossy & well coated.
- Stir through greens & spring onions. Cook just until tender. Remove from heat & finish with lime zest & a squeeze of fresh lime juice.
- Fry eggs in a separate pan until whites are set & yolks remain runny.
- Spoon nasi goreng into bowls. Top with a fried egg, fresh herbs & crushed cashews if using.
- Serve with extra lime wedges.
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