Cabbage nasi goreng

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes

Serves: 4


4 tbsp groundnut oil
6 salad onions, sliced
20g fresh root ginger, chopped
2 cloves garlic, sliced
2 medium carrots, shredded
½ savoy cabbage (about 400g), shredded
200g cooked and chilled fragrant jasmine rice
3 tbsp light soy sauce
4 eggs
Sriracha chilli sauce and lime wedges, to serve 


1. Heat 2 tbsp oil in a large wok set over a high heat. Add the salad onion and stir-fry for 2-3 minutes, until softened. Add the ginger and garlic and cook for 1 minute. Toss in the carrots and cabbage and cook for 2 minutes, followed by the cooked rice. Once the rice is piping hot, season with the soy sauce. Divide the mixture between warm serving plates.

2 Wipe out the pan and return to a low-medium heat. Gently fry the eggs, in batches if needed, in the remaining 2 tbsp oil for 2-3 minutes, until the whites are set and the edges are golden. Place one on each plate, drizzle with chilli sauce and serve with lime wedges.