Kerry Withoos, Accredited Practising Dietitian


Quick Nasi Goreng with Zucchini Rice

Recipes > Quick Meals

This super low calorie, low fat, low carb dish is extremely tasty and makes a terrific side to a protein such as meat, chicken or fish. Very quick to make.

Serves 6


  • 4 zucchini spiralised or one pkt of zucchini noodles
  • 3 cloves garlic minced
  • 1 stalk lemongrass, bulb only, finely sliced [optional]
  • 4 red chillies or 4 teaspoon minced red chilli
  • 2 teaspoons ginger minced
  • 3 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 leek, finely sliced
  • 1 red pepper finely sliced
  • 1 carrot julienned
  • 1 bunch broccolini
  • 2 spring onions finely sliced


  1. To make the paste, blitz the garlic, chillies, lemongrass and ginger until combined and chopped well. Set aside.
  2. Chop the zucchini noodles until you get rice length strands. Place on paper towel to absorb moisture as you cook the rest of the recipe.
  3. In a large pan or wok add the olive oil. Once medium-hot, add the chilli paste. Cook for two minutes. Then add the leek, carrot, broccolini and red pepper. Cook for another two minutes, stirring. Next add the zucchini rice, spring onion, sweet chilli sauce and soy sauce. Stir over high heat for approximately five minutes, until the rice has cooked through and liquid evaporated. Check the chilli heat and increase if you need more.
  4. Serve

Note, This recipe will keep in the fridge for up to 5 days but not suitable to freeze as it will go mushy on reheating.