- 1 small (80g) brown onion, chopped coarsely
- 2 clove garlic, quartered
- 5 piece (25g) fresh ginger, peeled and chopped coarsely
- 2 fresh long red chillies, chopped coarsely
- 1 tablespoon peanut oil
- 4 eggs, beaten lightly
- 150 gram oyster mushrooms, chopped coarsely
- 1 medium (200g) green capsicum, chopped coarsely
- 1 medium (200g) red capsicum, chopped coarsely
- 200 gram fresh baby corn, chopped coarsely
- 4 cup (800g) cooked jasmine rice
- 1 cup (80g) bean sprouts
- 3 green onions (green shallots), sliced thinly
- 2 tablespoon soy sauce
- 1 tablespoon kecap mains
- 1Blend or process brown onion, garlic, ginger and chilli until almost smooth.
- 2Heat 1 teaspoon of oil in wok; add half of the egg, swirl around wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; cut into thin strips and set aside. Repeat process.
- 3Heat remaining oil in the same wok; stir-fry onion mixture until fragrant. Add mushrooms, capsicum and corn; stir-fry until tender.
- 4Add rice, sprouts, green onions and sauces; stir-fry until heated through.
- 5Serve nasi goreng topped with omelette strips.
You will need about 2 cups (400g) uncooked jasmine rice for this recipe. The rice is best cooked the day before you want to cook the nasi goreng - spread it in a thin layer on a tray, cover and refrigerate overnight.
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