Carrot & Peanut Nasi Goreng

For my birthday I was very kindly gifted One Pot, Pan, Planet recipe book by Anna Jones. I received another of her books last year and have loved every recipe we’ve made from it since. So I was thrilled to receive her new one this year.

After receiving a lot of carrots in our vegetable box, I immediately scanned One Pot, Pan, Planet’s index to find some recipe inspiration. The great thing about this book is that not only does Anna Jones share over 200 wonderful recipes, she also includes section dedicated to one type of food. So in this instance, she has an entire page of recipes solely dedicated to carrots. Perfect!

Whilst I ummed and ahhed over a carrot dahl, I ended up landing on this recipe for her Carrot and Peanut Nasi Goreng. Packed full of colour and flavour, this delicious Asian dish is quick and easy to make too.

Ingredients (serves 2):

  • 200g basmati rice (or 1 cup)
  • 1 tbsp coconut oil
  • 200g tempeh (or firm tofu), chopped into bite-sized pieces
  • 1 small brown onion, finely chopped
  • 1 thumb sized piece of ginger, peeled and roughly chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1/4 tsp turmeric
  • 2 tbsp soy sauce
  • 1 tbsp chilli oil
  • 2 carrots, peeled and grated
  • 2 large handfuls of green veg (we used tenderstem broccoli and pak choi)

To serve:

  • 2 eggs
  • Juice of 1 lime
  • Small bunch of fresh coriander, roughly chopped
  • 100g roasted unsalted peanuts, chopped
  • 2 spring onions, thinly sliced
  • 1 tbsp of 50/50 split soy sauce and honey


  1. Begin by putting your basmati rice on to cook, following packet instructions (likely around 8-10 minutes).
  2. Then, heat a large frying pan on a high heat, adding a splash of the oil. Add the tempeh and cook for 5 mins, turning frequently so that it browns and crisps on both sides. Once cooked, remove from the pan and place on a plate.
  3. Put the pan back on, turning the heat down to medium, add a little more oil and the onion. Cook for 2-3 mins until softened, then add the ginger and garlic and cook for 1 min. Finally add the turmeric, stir thoroughly cooking for a futher 1 min.
  4. Add the cooked rice to the pan with the soy sauce, chilli oil and stir so that all of the spices coat the rice.
  5. Add the grated carrot, green veggies and crisped tempeh, and cook for another 2-3 minutes.
  6. Meanwhile, fry 2 eggs in a separate pan.
  7. To serve, spoon the Nasi Goreng into bowls, topping with a fried egg each, sprinkle of coriander, chopped peanuts and spring onions. Finally drizzle over the soy sauce/honey dressing.

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