Photo of Nasi Goreng by WW

Nasi Goreng

Points® value
Total Time
38 min
15 min
23 min
This colourful, nutritious vegetarian recipe is popular throughout Indonesia - and is a speciality of the award-winning vegetarian restaurant The Rainbow Café!


Brown Rice, dry

200 g, (7oz) easy-cook brown long grain


100 g, (3 1/2oz) fresh organic

Pak Choi

200 g, (7oz), sliced (discard the hard root)


200 g, (7oz)

Broad beans, boiled

100 g, (3 1/2oz), sliced

Sugar Snap Peas

100 g, (3 1/2oz), or mangetout

Petits Pois, boiled

100 g, (3 ½oz), (or use frozen)

Peppers, all types

1 medium, deseeded and cut into fine strips

Carrots, raw

200 g, (7oz), cut into fine strips


1 large, red, thinly sliced

Cashew Nuts

125 g, (5oz) salted, roasted

Calorie controlled cooking spray

10 spray(s)


4 clove(s), finely sliced

Root Ginger

1 teaspoon(s), fresh

Lemon grass stems

1 individual

Coriander, fresh

2 tablespoon(s), roughly chopped

Soy Sauce

4 tablespoon(s), tamari

Parsley, fresh

2 tablespoon(s), chopped


  1. Cook the rice with the turmeric in 1 litre (1 ¾ pints) of simmering water, adding salt if desired, for about 15 minutes. Rinse with cold water in a sieve or colander and leave to drain.
  2. In a large bowl, place the spinach, pak choi, beansprouts, broad beans, sugarsnap peas or mangetout, peas, pepper, carrots, onion and cashews. Mix everything together carefully. (If you like, prepare this mix earlier in the day, then cover with clingfilm and refrigerate until required).
  3. Heat the cooking spray in a large wok placed over a high heat. Add the garlic, ginger, lemongrass and coriander and stir-fry for 20 seconds. Add the vegetable mixture from the bowl (do not be alarmed, it will soon cook down!) turning constantly yet carefully for about 3 minutes. Next, add the soy sauce and cook for a further 2 minutes, then add the rice and cook for a further 3 minutes to reheat. Serve, sprinkled with freshly chopped parsley.


Tip: Serve in a ring of salad, garnished with orange slices.