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We’ve written loads of recipes that have rice at their core. Nice Spiced Rice from our first book is one of those recipes. That really was a full weight banger that thousands of you guys make all the time (we know you do because of the photos you send us!) This Nasi Goreng could definitely become one of your quick dinner staples. It’s tasty, healthy, satisfying and very changeable. Feel free to play around with different veggies until you find the combo that really floats your boat. (The combo we settled on is definitely worth a go as it works really, REALLY well.



  • 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


  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

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

    Now, prep the 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

    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

    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

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