A nourishing twist on a classic nasi goreng, made with brown rice, vibrant greens & simple pantry staples. This flavour‑packed dish is easy to prepare & perfect for a wholesome midweek meal.

Serves: 2–3  | Prep time: 15 minutes  | Cook time: 20 minutes

Ingredients:

• 1 cup cooked wild or brown rice, cooled
• 1 tbsp avocado oil or coconut oil
• 1 small red onion or 2 shallots, finely diced
• 3 garlic cloves, finely chopped
• 1–2 fresh red chillies, thinly sliced
• 2 tbsp tamari or coconut aminos
• 1 tbsp fish sauce (optional)
• ½ cup Best of the Bone Broth
• Zest of 1 lime + wedges to serve
• 1 cup greens (broccolini, green beans, spinach or kale)
• 2 spring onions, thinly sliced
• 2–3 free‑range eggs
• Fresh herbs (coriander, Thai basil or mint)
• ¼ cup roasted cashews, roughly crushed (optional)

Method:

1. Heat oil in a large frying pan or wok over medium–high heat. Add onion, garlic & chilli. Cook for 1–2 minutes until fragrant.
2. Add the rice & allow it to sit briefly before stirring so it lightly toasts.
3. Pour in tamari, fish sauce (if using) & bone broth. Then stir‑fry until the liquid reduces & the rice is glossy & well coated.
4. Stir through greens & spring onions. Cook just until tender. Remove from heat & finish with lime zest & a squeeze of fresh lime juice.
5. Fry eggs in a separate pan until whites are set & yolks remain runny.
6. Spoon nasi goreng into bowls. Top with a fried egg, fresh herbs & crushed cashews if using.
7. Serve with extra lime wedges.