Indonesian Nasi Goreng

Indonesian Nasi Goreng

Recipe only

Nasi goreng, which translates to 'fried rice' in Bahasa Indonesian and Malaysian, was originally created as a means to use up yesterday's leftovers. If you have no leftover cooked rice, cook 1 cup of white long grain rice the night before and place in the fridge on a tray spread out thinly. You need to use cooked rice that has been chilled in the fridge, do not cook rice and then try and make this dish.

INGREDIENTS

1 tablespoon peanut oil

2 eggs, beaten lightly

4 eggs, for frying to serve on top

1 teaspoon sesame oil

1 medium brown onion, sliced thinly

4 spring onions, sliced thinly

2 fresh garlic cloves, crushed

4 cm piece fresh, peeled ginger

2 cups shredded Chinese cabbage

1 cup bean sprouts

3 cups cooked long grain rice (white)

1 tablespoon sambal oelek

1 tablespoon kecap manis

1 small cucumber, sliced thinly

1 large, fresh tomato, sliced thinly

METHOD

1. Heat 1 tablespoon of the peanut oil in a wok or large pan, add half the egg mixture, stir to coat the whole bottom surface and make an omelette. Remove and when cool enough roll up, and cut into thin strips. Repeat with the rest of the egg mixture.

2. Heat remaining oil and sesame oil in a wok or large pan, stir-fry the brown and green onions, garlic, ginger until the onions are soft. Add the cabbage and sprouts, stir-fry over high heat until the vegetables are tender.

3. Meanwhile fry the eggs in a pan with oil.

4. Now add the rice to the vegetables, then the omelette strips, sambal and kecap to the wok or pan, stir-fry until heated through.

5. Serve on a plate with the sliced cucumber and tomato. Place the fried egg onto of the nasi goreng.