Vegetarian Nasi Goreng

This week we’re sharing a flavour-packed vegetarian take on Nasi Goreng, straight from the kitchen of LeaderBrand, one of New Zealand’s trusted growers and suppliers of fresh produce.

Bursting with warming spices, crunchy roasted cashews, topped with an egg and crispy fried shallots, this is real comfort food. Simple to prepare and packed with texture and taste, it’s a great way to use up leftover rice – and even meat lovers will be coming back for seconds!

LeaderBrand’s Delicious Vegetarian Nasi Goreng

120g bag LeaderBrand Baby Spinach

2 cups (400g) white long-grain rice 

7 tbsp vegetable oil 

4 free-range eggs 

2 cups cashew nuts, unsalted 

2 onions, finely sliced 

3-4 garlic cloves, crushed or finely sliced 

2 tbsp grated ginger 

1 tbsp crushed chilli paste or sambal oelek 

2 tbsp mild curry powder 

Salt and freshly ground black pepper  

1 cup frozen peas 

2 tbsp light soy sauce 

4 tbsp ready-fried onion (shallot) flakes 

To serve, fried shallots, and roasted cashews 

Heat a saucepan of water and bring to boil.  Add rice and cook until tender, about 12 minutes. Drain, cover and set aside too cool. In same oil fry cashew nuts for 2-3 minutes until starting to brown. Remove to a side plate. 

When ready to prepare fried rice, heat 4 tbsp of oil in a large frying pan and fry eggs, for 3 minutes, until egg yolk set and whites starting to bubble and brown. Remove from pan and set aside.   

Add remaining oil to frying pan and cook onions until tender on a medium heat. Add garlic, ginger, chilli paste and curry powder and cook over a medium heat until spices are aromatic. Season to taste with salt and freshly ground black pepper.  

Add cooked rice to pan with peas, and toss well to incorporate the onion and spice mix. Heat through for 10 minutes, stirring well to combine. Add half the cashews back into rice and half a bag of Leaderbrand Baby Spinach Leaves. Toss to combine. 

Season with soy sauce to taste. Cut three out of four eggs roughly into pieces. Arrange remaining spinach leaves on the bottom of a shared platter. Top with warm rice mix, and then the chopped egg. Garnish with plenty of fried shallots.  Serve with topped with extra fried egg if needed. 

For more delicious recipes and to check out LeaderBrands range of produce click here.