Recipe: nasi goreng spicy fried rice
Perfect for weeknights, this gluten-free twist on Indonesian fried rice is 'oh-so-good'

This spicy Indonesian-style fried rice is one we make at home most weeks, said Laura Strange. Packed with veggies, a tingly level of spice and topped with a fried egg, it’s comforting and oh-so good. I should also say that this is my very unauthentic gluten-free version of the original dish, made using easy-to-source ingredients.
Ingredients
- 150g basmati rice
- 1 carrot
- 1 shallot or 1 small brown onion
- 5 spring onions
- 100g baby sweetcorn
- 100g tenderstem broccoli
- 100g red pepper
- 2 tbsp sriracha, plus extra to garnish
- 3 tbsp gluten-free tamari
- 1 tbsp light brown sugar
- 1 garlic clove, grated or minced
- sesame or vegetable oil, for cooking
- 2 eggs
- sliced red chillies or chilli flakes, to garnish (optional)
Method
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Cook the basmati rice according to the packet instructions, then uncover, set aside and allow to steam cool. This will help to dry the cooked rice out, making it perfect for fried rice.
- Meanwhile, prepare the vegetables. Dice the carrot into small cubes, finely chop the shallot, slice the spring onions into rounds, slice the baby corn and tenderstem broccoli into small chunks, then dice the red pepper into small cubes.
- To prepare the dressing, simply stir the sriracha, tamari, sugar and garlic together until well combined. Set aside.
- Now we are ready to get cooking. Add 1 tablespoon of oil to a large wok over a medium heat, then add the carrot and shallot and cook for about 5 minutes, until softened.
- Increase the heat to high, add the remaining vegetables and stir-fry for 5 minutes.
- Add the cooled rice to the wok, mix the vegetables through the rice, then pour the sauce all over the rice before mixing thoroughly.
- Let the fried rice cook (without stirring) for a couple of minutes until the bottom of the rice is slightly crispy. Divide between two serving bowls.
- Give the wok a quick wipe, add a little extra oil, then fry the eggs in the wok until cooked to your liking, before serving one on top of each bowlful of rice.
- Garnish with extra sriracha or fresh red chillies/ chilli flakes if you like it hot. When eating, I recommend you chop your fried egg up and mix it through the rice. The yolk coats the rice and makes it all extra delicious.
Taken from Eat and Enjoy Gluten Free: Easy Meals, Brilliant Bakes and Delicious Desserts by Laura Strange, published by Hardie Grant at £24. To buy from The Week Bookshop for £18.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Today's political cartoons - March 22, 2025
Cartoons Saturday's cartoons - silenced voices, DOGE backlash, and more
By The Week US Published
-
5 crazed cartoons about March Madness
Cartoons Artists take on the education bracket, apolitical moments, and more
By The Week US Published
-
Elon Musk: has he made Tesla toxic?
Talking Point Musk's political antics have given him the 'reverse Midas touch' when it comes to his EV empire
By The Week UK Published
-
6 spacious homes in lofts
Feature Featuring a Landmarks Conservancy award-winning apartment in New York City and a helicopter-workshop-turned-home in Washington, D.C.
By The Week US Published
-
Properties of the week: little gems
The Week Recommends Featuring homes in Kent, Cornwall and Fife
By The Week UK Published
-
Opus: 'charismatic' Ayo Edebiri can't rescue 'empty' cult horror
Talking Point Celebrity satire follows a 'well trodden' plot and struggles to find its voice
By The Week UK Published
-
Turner: In Light and Shade – an 'enlightening' exhibition
The Week Recommends 'Superb' collection of the celebrated artist's works on paper are on display at the Whitworth
By The Week UK Published
-
Anne Sebba shares her favourite books about women in war
The Week Recommends The journalist picks works by Caroline Moorehead, Sarah Helm and Kristin Hannah
By The Week UK Published
-
Critics’ choice: Fine dining worth stepping up to
Feature Celebrity chefs share a kitchen, a ‘spa-like’ lounge, and more
By The Week US Published
-
7 new and long-established musicals to see on tour this spring
The Week Recommends Even 'Les Misérables' is back on the road
By Scott Hocker, The Week US Published
-
The Age of Diagnosis: Suzanne O'Sullivan's 'immensely persuasive' read
The Week Recommends Rather than 'getting sicker', we may be 'atrributing more to sickness'
By The Week UK Published