Spicy Indonesian Nasi Goreng packed with vegetables, crispy tofu and a fried egg.
Serves: 4
INGREDIENTS
1 teaspoon olive oil
1 teaspoon sesame oil
1 red onion, sliced
170 grams firm tofu (I used Tonzu Organic Tofu)
3 cloves garlic, finely chopped
1 tablespoons grated fresh ginger
3 cups cooked brown rice
2 teaspoons sambal oelek
1 teaspoon soy sauce
2 teaspoons ketjap manis
1 large carrot, grated
1 courgette, grated
¼ of a green cabbage, shredded
1 courgette, grated or ½ head of broccoli, finely chopped
½ cup mung beans (plus another ½ cup to serve)
4 eggs
½ cup fresh coriander leaves
2 spring onions, sliced
½ cup peanuts (roasted)
fresh chilli, optional
cracked pepper
chilli sauce (I used Sriracha) and soy sauce, optional
METHOD
Heat oils in a large non-stick frypan over a medium heat.
Add the onions and cook for 2–3 minutes or until just starting to colour. Add the tofu and fry until crispy and golden. Add the garlic and ginger and fry for 1 minute. Add the brown rice, sambal oelek, soy sauce, ketjap manis and vegetables and fry for 3–5 minutes or until vegetables are cooked through.
In a seperate non-stick fry pan fry eggs to your liking, alternatively whisk eggs and cook as you would an omelette and slice into strips.
Serve with a fried egg, coriander, sliced spring onion, roasted peanuts, slices of fresh chilli, cracked pepper and if you like, a little more soy and chilli sauce.
Cook's note: Sambal Oelek and Ketjap Manis (sweet soy sauce) are available at any good Asian grocer.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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