Veggie Packed Nasi Goreng

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian
Servings 1


  • ¼ cup basmati rice
  • 1 teaspoon extra-virgin olive oil
  • 1 spring onion finely sliced
  • ½ red chilli finely sliced
  • 1 clove garlic minced
  • 125 g chicken fillet sliced
  • 125 g frozen Birds Eye Carrot Cauli & Broccoli Veggie Rice
  • ½ tablespoon tamari
  • 1 free-range egg
  • Salt and pepper to taste
  • ½ tomato sliced into wedges
  • ½ Lebanese cucumber sliced


  • Start by cooking the basmati rice according to packet instructions.
  • Heat the extra-virgin olive oil in a large frying pan and add the whites of the spring onion. Sauté for 2 minutes, until it begins to turn golden in colour.
  • Add the chilli and garlic and sauté for another minute.
  • Next, add the sliced chicken and allow to brown for 5-7 minutes, turning halfway through.
  • Add the frozen Birds Eye Veggie Rice and the tamari. Stir everything to combine and cook for around 6 minutes.
  • Stir through the cooked basmati rice and greens of the spring onion. Transfer to a bowl and set aside.
  • In the same frying pan, crack the egg and season with salt and pepper. Cook for 5 minutes, until fried to your liking.
  • While this is cooking, add the sliced tomato and cucumber to the bowl beside the nasi goreng.
  • Once cooked, add the fried egg on top of the rice and serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.