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Vegetable Nasi Goreng

Prep Time: 25 minutes
Cook Time: 15 minutes
Course: Lunch, Main Course
Servings: 4
Calories: 225kcal
Author: Kim Caruk


  • 250 g cauliflower chopped
  • 250 g broccoli chopped
  • 2 tablespoons coconut oil
  • 5 cm piece ginger finely grated
  • 2 cloves garlic crushed
  • 1 red chili sliced fine, reserve ½ to serve
  • 4 green onions thinly sliced, reserve 2 tbsp to serve
  • ¼ red capsicum diced
  • 40 g cabbage shredded
  • 50 g baby spinach leaves shredded
  • 3 tablespoon coconut aminos
  • ¼ tsp fish sauce
  • ¼ tsp sesame oil
  • 70 g bean sprouts
  • Salt and pepper
  • 1 cup fresh coriander leaves chopped
  • 1 tbsp olive oil
  • 4 eggs
  • Lime wedges to serve


  • Place cauliflower and broccoli in to a food processor. Pulse until resembles rice, remove and set aside.
  • Heat 1 tablespoon coconut oil in a large wok.
  • Add onion, sliced chilli, garlic and ginger to wok, stir-fry for 1 minute or until fragrant.
  • Add the cabbage, capsicum and shredded spinach to the fragrant herbs and continue to sauté until soft.
  • Add riced vegetables. Stir-fry for 3 minutes or until tender. Add coconut aminos, sesame oil and fish sauce, ½ chopped coriander along with the bean sprouts. Stir-fry for 30 seconds or until combined, season to taste. Remove from heat.
  • Meanwhile, heat olive oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until whites are just set.
  • Divide among serving bowls. Top each plate with egg, extra coriander, sliced green onion and chilli. Serve with lime wedges.


Calories: 225kcal | Carbohydrates: 13g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 403mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Net Carbs: 9g
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