Brown rice nasi goreng with soft-boiled egg

Nasi goreng has been given a healthy makeover with brown rice, Asian greens, and fresh chilli.

  • 18 mins preparation
  • 27 mins cooking
  • Serves 4
  • Print
This fragrant and flavour-packed Indonesian fried rice comes with a good amount of heat. Served with Asian greens, mushrooms, and tender soft-boiled egg, it makes for a quick and healthy meal.


Soft-boiled egg and brown rice nasi goreng
  • 400 gram gai lan
  • 375 gram choy sum
  • 1/2 cup firmly packed fresh coriander leaves
  • 4 free-range eggs
  • 2 tablespoon vegetable oil
  • 6 shallots (150g), halved, sliced thinly
  • 4 centimetre piece fresh ginger (20g), cut into matchsticks
  • 2 clove garlic, crushed
  • 2 fresh long red chillies, sliced thinly
  • 150 gram button mushrooms, quartered
  • 100 gram shiitake mushrooms, sliced thinly
  • 115 gram baby corn, halved lengthways
  • 3 1/2 cup (625g) cooked brown rice (see tips)
  • 1 teaspoon sesame oil
  • 2 tablespoon kecap manis


Soft-boiled egg and brown rice nasi goreng
  • 1
    Cut stalks from gai lan and choy sum. Cut stalks into 10cm lengths; cut leaves into 10cm pieces. Keep stalks and leaves separated. Chop half the coriander; reserve remaining leaves.
  • 2
    Cook eggs in a medium saucepan of boiling water for 5 minutes or until soft-boiled; drain. When cool enough to handle, shell eggs.
  • 3
    Meanwhile, heat half the vegetable oil in a wok over medium heat; stir-fry shallots for 8 minutes or until soft and light golden. Add ginger, garlic and half the chilli; stir-fry for 4 minutes or until softened. Transfer mixture to a plate.
  • 4
    Heat remaining vegetable oil in wok over medium-high heat; stir-fry mushrooms and corn for 4 minutes or until just tender. Add asian green stalks to wok; stir-fry for 3 minutes. Add asian green leaves, rice, sesame oil, kecap manis, shallot mixture and chopped coriander; stir-fry for 3 minutes or until rice is hot and leaves are wilted. Season to taste.
  • 5
    Serve nasi goreng topped with reserved coriander leaves, remaining chilli and eggs.


You need to cook 1 1/2 cups (300g) brown rice to get the amount of cooked rice needed here. This recipe is packed full of nutrition - mushrooms provide B vitamins and essential minerals; leafy asian greens provide vitamin C, beta-carotene and potassium, and just a few kilojoules. Ginger and chilli are no slouches nutritionally either, both contain powerful antioxidants (which fight the chemical processes that can damage the body's cells).

More From Women's Weekly Food