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Nasi goreng literally translates as “fried rice” in Malaysian and Indonesian. It’s a dish that’s as gorgeous-tasting as it is simple: our absolute favourite combo. The beauty of this easy rice dish is that it can be upgraded and changed according to taste. Play around with different veggies that you love, although we have to say the below combo ticked all the boxes for us.



  • 30g unsalted roasted peanuts
  • 1 lime
  • small handful of coriander leaves
  • 2 eschalion (banana) shallots
  • 1 large carrot
  • 1 red pepper
  • 200g white cabbage
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 x 250g bag ready-cooked brown basmati rice
  • 1 bird’s-eye chilli
  • salt and black pepper


  • 2 eschalion (banana) shallots
  • 1 lemongrass stalk
  • 5cm piece fresh ginger
  • 2 garlic cloves
  • 2 bird's eye chillies
  • 2 tbsp water
  • 1 tsp tomato purée
  • 1 tsp maple syrup
  • 1⁄2 tsp sesame oil


  • Blender
  • Veggie peeler
  • Wok (or large frying pan)


  1. 1.

    First, make the spice paste. Peel and roughly chop the shallots. Remove the tough outer layer of the lemongrass stalk and roughly chop the tender inner layers. Peel the ginger by scraping off the skin with a spoon, then roughly chop. Peel and roughly chop the garlic. Trim the chillies. Put all the paste ingredients in the blender and blitz to a paste.

  2. 2.

    Roughly chop the peanuts. Cut the lime into wedges. Roughly chop the coriander and set aside.

  3. 3.

    Now, prep your vegetables. Peel and thinly slice the shallots lengthways. Peel the carrot, then cut it lengthways into long ribbons using the vegetable peeler. Trim, halve, core and cut the pepper into strips. Halve, core and finely shred the cabbage. Rip the stem from the chilli, thinly slice and set aside.

  4. 4.

    Cook the nasi goreng. Heat the olive oil in the wok or large frying pan over a high heat. Add the shallots and fry for 2–3 minutes, stirring regularly until softened. Add the carrot and pepper and stir for another 2–3 minutes. Add the cabbage and soy sauce and stir for another 2–3 minutes. Tip the stir-fried vegetables onto a plate and set to one side. Return the wok to the heat, add the spice paste and stir for 2 minutes until very fragrant, loosening it with a little water if necessary.

  5. 5.

    Add the cooked rice to the pan and fold it into the paste. Return the cooked vegetables to the pan and fold them into the rice until the rice and vegetables are warmed through. Taste and season to perfection with salt and pepper.

  6. 6.

    Plate up your nasi goreng, sprinkle over the peanuts, coriander and chilli and serve with a wedge of lime.