Nasi goreng

Nasi goreng

By
From
Posh Rice
Serves
2–3
Prep
35 mins

Meaning ‘fried rice’ in Indonesian. If you want to add some prawns, after cooking the ginger and garlic stir-fry 150g prawns until pink, then continue.

Ingredients

Quantity Ingredient
150g easy-cook long-grain wholegrain rice
3 tablespoons vegetable oil
5 spring onions, thinly sliced
3 garlic cloves, finely chopped
2.5 cm piece ginger, peeled and shredded
2 carrots, julienned
200g chinese cabbage, thickly shredded
1 teaspoon asian chilli sauce, plus extra to serve
2 teaspoon tomato purée
1 tablespoon soy sauce
1 tablespoon kecap manis or thick sweet soy sauce
75g frozen edamame beans
1/2 small bunch coriander, roughly chopped

To garnish

Quantity Ingredient
2-3 eggs
handful roasted and salted peanuts, roughly chopped

Method

  1. Cook the rice according to the packet instructions. Heat 2 tbsp of the oil in a wok or large frying pan. Fry 4 of the spring onions, the garlic and ginger for 2 minutes. Push to the side of the pan, add the carrots and cabbage and fry until softened.
  2. Mix together the chilli sauce, tomato purée, soy sauce and kecap manis in a small bowl. Add this to the pan and bubble for a few moments, then stir through the cooked rice and edamame beans until warmed through. Add half the coriander.
  3. Heat the remaining oil in a small frying pan and fry 2 or 3 eggs. Divide the rice between shallow bowls. Top with the fried eggs, the remaining coriander and spring onion, the peanuts and drizzle with chilli sauce.
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