Nasi goreng is a spicy rice-based dish that originates from Indonesia. It was originally created to avoid wasting rice: it is traditionally served at breakfast time, made with rice leftover from the previous evenings’ meal. Popular across south east Asia this versatile dish is super tasty and is a great way to use up any vegetables that are past their best.
2 tbsp. vegetable oil
120g Brown rice
1 onion, finely chopped
2 cloves garlic, finely chopped
2cm fresh ginger finely chopped
Approx. 100g broccoli
1/4 small Chinese cabbage, shredded
1 Carrot grated
1/2 red pepper
2 tbsp. soy sauce
2 tbsp. fish sauce (do not include in vegetarian/vegan version, use double the amount of soy sauce)
Pinch of black pepper
2 eggs (for a vegan alternative, use tofu)
Drizzle of chili sauce, to serve
- Place the rice in a sieve and rinse with cold running water.
- Add the rice to a large pan of boiling water, cover and simmer on a low heat for around 25 minutes or until soft.
- Heat the oil in a deep frying pan over a high heat. Add the onion and cook for 3-4 minutes until softened and slightly browned. Add the garlic and stir for 1 minute.
- Toss in the carrot, pepper, broccoli, cabbage and ginger and cook for 1-2 minutes, drain the rice and add to the pan.
- Pour in the soy sauce (and optional fish sauce) and a pinch of black pepper.
- Make 2 wells in the frying pan and crack in the eggs, fry until the white is set. Drizzle chili sauce over the whole dish and serve immediately.
Pop in an airtight container in the fridge and consume within 2 days.