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Spicy Pork & Vegetable Nasi Goreng

Brenda Janschek
Prep Time 20 mins
Cook Time 20 mins
Servings 6


  • Extra Virgin olive oil
  • 3 Spring onions chopped
  • 500 grams pork mince - or you can use chicken or beef mince
  • 3 garlic cloves chopped
  • 1 tablespoon peeled and grated ginger root
  • 1-2 red chillis deseeded and chopped (optional)
  • 3 large kale leaves chopped (around 2 cups)
  • 1 small zucchini chopped
  • 4 large mushrooms chopped (around 1 1/4 cups)
  • 3 tablespoons tamari
  • 2 tablespoons mirin
  • 1/2 cup dry roasted cashews or peanuts - I just pop them raw into a hot oven for 5 minutes or until slightly golden.
  • 4 tablespoons coriander leaves chopped
  • Lemon or lime wedges for serving
  • 2 cups basmati rice cooked as per packet instructions
  • Butter or ghee
  • 4 eggs


  • Heat a splash of oil in a large frying pan over medium heat and saute spring onion for a few minutes.
  • Add pork and break apart with a large spoon. Cook until browned, around 10 minutes.
  • Add garlic, ginger and chilli. Saute for a couple of minutes.
  • Add kale, zucchini and mushrooms, tamari and mirin and continue to saute for a few more minutes.
  • Add cashews and stir to heat through.
  • While pork and vegetable mix is cooking, remember to cook the rice.
  • Towards the end of cooking pop butter or ghee into medium fry pan and fry the eggs, leaving the yolk runny if possible so it can ooze out all over the pork and rice.
  • On a plate or in a bowl serve the rice with pork and vegetable mix with the friedegg on top. Sprinkle with lots of fresh coriander and serve with a lemon or lime wedge.


The beauty of this dish is that it's very forgiving. You can use pork, chicken or beef mince, or any variety of vegetables you like and might have in the fridge,  like carrot, capsicum, peas, bean sprouts ...