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Nasi goreng
Serves 2 Starters and mains
Ingredients
- 3tbsp oil
- 1 small onion, sliced
- 2 spring onions, sliced
- 1 small carrot, finely chopped
- 6 fine green beans, finely chopped
- 4 garlic cloves, chopped
- 1 large red chilli, seeded and sliced
- handful Asian greens, finely sliced
- handful shiitake mushrooms, sliced
- handful beansprouts
- 2 eggs
- 300g cold cooked rice (around 150g), steamed and cooled
- 2tbsp kecap manis, plus more to serve
- 1 1⁄2 tbsp soy sauce
- 1tbsp tomato purée
- 1 1⁄2tbsp sesame oil
Optional Toppings
- ribbons of omelette
- crisp-fried shallots
- prawn crackers or Acar pickles
Method
Heat a wok until almost smoking. Add the oil followed by the onion, spring onions and carrot. Stir-fry until softened, then add all the remaining vegetables and continue to stir-fry to a collapsed tangle of lightly caramelised vegetables.
Add the eggs and stir through, cooking until the egg is dry and crumbly. Turn off the heat.
Add the rice, sauces, tomato purée and sesame oil to the wok and very carefully mix with the back of a spoon – you don’t want to break the grains. Taste and adjust the seasoning, splashing in more of the sauces if needed for salt, sweetness or more flavour.
Reheat gently, turning the rice and avoiding the heat at the centre of the wok, where it may catch. Serve at once with any of the suggested toppings and spin over a fine stream of kecap manis.
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