The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Plant-based Chick'n Nasi Goreng
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and maple-glazed plant-based chick'n pieces. Add cabbage and carrots for veggies. Top with lashings of lime and crunchy spring onions to complete the dish.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 spring onion
- 1 sweetheart cabbage
- 4 garlic clove
- 1 unwaxed lime
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 4cm fresh ginger
- 4 carrot
- 6 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 chilli (use half)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tomato purée
Nutritional Information
Calories: 404
Protein: 23g
Carbs: 51g
Fat: 9.8g
Plant-based Chick'n Nasi Goreng
Our take on Indonesia’s favourite street food – nasi goreng. You’ll stir-fry brown rice with garlic, ginger and maple-glazed plant-based chick'n pieces. Add cabbage and carrots for veggies. Top with lashings of lime and crunchy spring onions to complete the dish.
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Cooking Instructions
Before you start
- Pull out a grater & a large frying pan
Prep the veg
- Finely grate the garlic and ginger. Trim and finely slice the cabbage
- Coarsely grate the carrots. Thinly slice the spring onions. Deseed and finely dice half the chilli
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the plant-based chick'n pieces and cook for 2-3 mins, per side, until golden
Build the dish
- Add the garlic, ginger, chilli (to taste) and tomato puree to the pan. Cook for 1 min, then add the cabbage and carrot and cook for 3 mins, until softening
- Add the rice, tamari and maple. Cook for 5-6 mins, until the rice is piping hot
Last bits & plate up
- Zest and halve the lime. Mix the zest and juice from half the lime (to taste) into the rice. Cut the remaining lime half into 4 wedges
- Add most of the spring onion (save some for garnish) to the rice and season with salt and pepper
- Serve the nasi goreng into bowls, garnished with the remaining spring onion and the lime wedges
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