Name: Y.U.M-STYLE NASI GORENG
Cook time: 30 min
Ingredients: 1 broccoli; 1 large carrot; 3 stalks celery; 2 spring onions; 2 cloves garlic; 2 tsp olive oil, divided; 500 g prime beef mince ((1lb 2oz)); 1 beef stock cube dissolved in 1/2 cup boiling water ((125ml)); 2 1/2 Tbsp soy sauce; 2 Tbsp kecap manis; 2 Tbsp sweet chilli sauce; 1/4 tsp Chinese five spice; 2 x 250 g microwave pouches brown basmati rice ((2 x 8.8oz)); 1 1/2 Tbsp sesame seeds; 4 eggs

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This Y.U.M version of nasi goreng is not the most authentic… it is, however, an easy, fast and tasty weeknight meal that’s suitable for the whole family.

You might notice a few sneaky beans in the photo above. I’ve omitted these from the recipe as fresh green beans have suddenly shot up in price since I took the photo! This is a really versatile meal, so throw in any extra veggies you want to use up.

Chinese five spice definitely isn’t a traditional addition to nasi goreng but I love the kick of flavour that it provides.

PRINT RECIPE PDF

This Y.U.M version of nasi goreng is not the most authentic… it is, however, an easy, fast and tasty weeknight meal that’s suitable for the whole family.

Y.U.M-STYLE NASI GORENG

Keyword: BEEF, MAIN MEALS

Difficulty: Easy

Ready In: 30 minutes

Serves: 4

This Y.U.M version of nasi goreng is not very authentic! It is, however, an easy, fast and tasty weeknight meal that’s suitable for the whole family.

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Ingredients

NASI GORENG

1 broccoli
1 large carrot
3 stalks celery
2 spring onions
2 cloves garlic
2 tsp olive oil, divided
500 g prime beef mince (1lb 2oz)
1 beef stock cube dissolved in 1/2 cup boiling water (125ml)
2 1/2 Tbsp soy sauce
2 Tbsp kecap manis
2 Tbsp sweet chilli sauce
1/4 tsp Chinese five spice
2 x 250 g microwave pouches brown basmati rice (2 x 8.8oz)
1 1/2 Tbsp sesame seeds
4 eggs

Instructions

PREPARE VEGGIES
Chop broccoli into small pieces, dice carrot and thinly slice celery and spring onions. Crush garlic.
COOK NASI GORENG
Heat 1 teaspoon olive oil in a wok or extra-large frying pan over high heat. Add mince and cook, stirring, until browned all over. Add broccoli, carrot, celery and garlic. Stir fry for 3-4 minutes, until soft.
Stir beef stock, soy sauce, kecap manis, sweet chilli sauce and Chinese five spice into the mince mixture. Microwave rice according to instructions on the packet and add to the wok. Stir in 1 tablespoon sesame seeds and season to taste with salt and pepper. Reduce heat to low to keep warm.
Heat the remaining teaspoon oil in a large frying pan over medium heat. Fry the eggs until cooked to your liking (I prefer the yolks runny).
SERVE
Divide mince, rice and veggie mixture between individual serving bowls and top with a fried egg. Finish with a sprinkle of spring onions and the remaining sesame seeds.

Recipe Notes

WINE MATCH: Try a Viognier.
GLUTEN-FREE OPTION: Use gluten-free stock cubes and soy sauce. If you can’t find gluten-free kecap manis, replace with 1 Tbsp gluten-free soy sauce and 1 Tbsp brown sugar or honey.
INGREDIENT NOTES / SWAPS: You could use diced chicken thighs instead of mince. Most veggies work well in this recipe - feel free to substitute with what you have on hand. Chopped roasted, salted peanuts are also a good addition to this meal.
ADJUST TO SUIT YOUR TASTES: If you don’t like much sweetness in meals, reduce the kecap manis and sweet chilli sauce to 1 tablespoon each.
STORING AND REHEATING: Store in airtight containers in the fridge. Reheat in the microwave.