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.
Serving size
Ingredients
Ingredients
- 1 egg (Eggs)
-
160g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 25g honey
- 1 unwaxed lime
- 1 chilli
- 2 carrot
- 1 spring onion
- 1 sweetheart cabbage
- 4cm fresh ginger
- 2 garlic clove
-
100g rice (brown)(100% Brown Rice)
Allergens
Contains:
Eggs, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 122Kcal | 575Kcal |
| 509kJ | 2407kJ | |
| Fat | 4.5g | 21g |
| of which saturates | 0.7g | 3.4g |
| Carbohydrates | 15g | 70g |
| of which sugars | 5.2g | 25g |
| Protein | 5.2g | 24g |
| Salt | 0.54g | 2.6g |
| Fibre | 2.9g | 14g |
Ingredients
Ingredients
-
100g rice (brown) (use half)(100% Brown Rice)
- 1 egg (use half) (Eggs)
- 4cm fresh ginger (use half)
-
160g plant-based chick'n pieces (use half) (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 1 spring onion (use half)
- 1 sweetheart cabbage (use half)
- 2 garlic clove
- 1 chilli (use half)
- 1 unwaxed lime (use half)
- 2 carrot
- 25g honey (use half)
Allergens
Contains:
Eggs, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 698Kcal |
| 459kJ | 2921kJ | |
| Fat | 4.6g | 29g |
| of which saturates | 0.7g | 4.6g |
| Carbohydrates | 13g | 82g |
| of which sugars | 5.6g | 36g |
| Protein | 4.0g | 26g |
| Salt | 0.41g | 2.6g |
| Fibre | 2.7g | 17g |
1/3 daily fibre
Low sat fat
Veggie Chick'n Nasi Goreng with Egg Fried Rice & Stir-fried Cabbage
Our take on Indonesia’s favourite street food – nasi goreng. You’ll make a fragrant egg fried rice, infused with garlic, ginger and honey-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.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a grater & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked then drain
Prep time
- Finely grate the garlic and ginger. Trim and finely slice the cabbage and spring onion
- Coarsely grate the carrots (peel optional). Deseed and finely dice the chilli. Zest and quarter the lime
- In the small bowl, mix together the honey, tamari and 1 tbsp olive oil
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n pieces and cook for 2-3 mins, per side, until golden. Remove from the pan and set aside
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and carrot and cook for another 6 mins, until the veg softens. Stir in the garlic, ginger and chilli (for those who'd like the heat) and cook for another 1 min
Bring everything together
- When the rice is ready, add to the veg pan with the tamari dressing, lime zest and three-quarters of the spring onion. Return the chick'n to the pan, toss to combine and cook for 2-3 mins
- Push the rice to one side of the pan. Crack the egg into the other side and break it up with a spoon
- Leave to cook for 1-2 mins, until firm, then mix into the rice. Season with salt and pepper. Add a squeeze of lime juice
Plate up
- Share the nasi goreng between bowls. Garnish with the remaining spring onion and lime wedges
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