Nasi Goreng

“This is the recipe for my Nasi Goreng but every time I make it, I always make it a little differently as I love experimenting when I cook. I vary what veg I put in each time, so will leave this upto you to choose. I also change up the source of protein, whether it’s prawns, chicken or flaked salmon. Tofu is also great! I stir this through at the end. ”
Lizzie Hennig

Serves 4

Rice Ingredients:
1 mug (320g) basmati rice (sometimes I swap this for brown rice to increase the fibre content)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 thumb-sized piece of ginger, finely chopped
1-2 fresh bird’s-eye chillies
200g sugar snap peas
200g tenderstem broccoli
Groundnut oil or sesame oil
1tbsp palm sugar
3tbsp kecap manis (sweet soy sauce – if you do not have this you can use soy sauce and add a little bit of sugar)
Fish sauce
Hot chilli sauce

Cucumber Pickle Ingredients:
1 large cucumber – thin peels
1 bunch of fresh coriander (30g)
Rice wine vinegar
1 lime
Caster sugar

Bubbly Egg Ingredients:
4 spring onions
1-2 fresh bird’s-eye chillies
4 large eggs

Put 1 mug of rice into a pan with a pinch of sea salt. Cover with 2 mugs of boiling water and cook on a medium heat, until cooked through.

Meanwhile make the pickle. Peel the cucumber (I leave the peel on as this is the most nutritionally rich part of the cucumber but this is up to you) and then use your peeler to create thin slices. Finely chop the coriander stalks and keep the leaves for use later.

Put the cucumber and coriander stalks in a bowl and add a good few swigs of vinegar. Add the lime zest, juice and caster sugar. Season and toss together well.

Peel the onion, garlic and ginger, deseed the chillies, then finely chop it all with the remaining coriander stalks.

Prepare your vegetables.

Place a large heavy-bottomed pan or wok on a high heat and add a lug of oil. Add the onion, garlic, ginger, chilli, coriander stalks, lemongrass (if you are using it) and palm sugar.

Stir-fry the protein(s) of your choice, then add your vegetables and rice and stir until the rice is hot throughout, tossing regularly. Stir in the kecap manis and a few shakes of fish sauce, then turn heat off.

For the bubbly eggs, trim the spring onions and finely slice the chillies. Place a large non-stick pan on a high heat and add oil to the plan. Once hot crack the eggs and fry so the whites really bubble up and get crispy round the edges. Cook the eggs to your liking (I like my yolk to be a little runny).

To serve, grease a small bowl and fill with the rice mixture and press down firmly and then put onto serving plate. Top with the egg and scatter over the spring onions, chilli and reserved coriander leaves. I love to drizzle over some hot chilli sauce to add a bit of a kick and serve with the cucumber pickle.

Enjoy with friends or family!


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