Spicy Nasi Goreng

Nasi Goreng is an Indonesian dish. It’s easy to do and the variations are endless. To date, there are three other vegetarian versions posted on Zaar; but I’ve checked and this one is different. The recipe is borrowed from the BBC’s Good Food magazine and posted for Zaar World Tour 2005.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 10  ounces long grain rice, rinsed
• 2  eggs, beaten
• 3  garlic cloves
• 2  red chilies, thinly sliced
• 2  onions, sliced
• 3  tablespoons  peanut oil
• 1  yellow pepper, seeded and sliced
• 2  carrots, peeled and cut into matchsticks
• 2  tablespoons dark soy sauce
• 4  spring onions, shredded
• 4  tablespoons  chopped coriander leaves

Directions

1. Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
2. While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
3. Whizz the garlic, half the chilli and half the onion to a paste in a blender.
4. Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
5. Season and stir in the coriander leaves; serve immediately.