This fragrant and flavour-packed Indonesian fried rice comes with a good amount of heat. Served with Asian greens, mushrooms, and tender soft-boiled egg, it makes for a quick and healthy meal.
Ingredients
Soft-boiled egg and brown rice nasi goreng
Method
Soft-boiled egg and brown rice nasi goreng
1.Cut stalks from gai lan and choy sum. Cut stalks into 10cm lengths; cut leaves into 10cm pieces. Keep stalks and leaves separated. Chop half the coriander; reserve remaining leaves.
2.Cook eggs in a medium saucepan of boiling water for 5 minutes or until soft-boiled; drain. When cool enough to handle, shell eggs.
3.Meanwhile, heat half the vegetable oil in a wok over medium heat; stir-fry shallots for 8 minutes or until soft and light golden. Add ginger, garlic and half the chilli; stir-fry for 4 minutes or until softened. Transfer mixture to a plate.
4.Heat remaining vegetable oil in wok over medium-high heat; stir-fry mushrooms and corn for 4 minutes or until just tender. Add asian green stalks to wok; stir-fry for 3 minutes. Add asian green leaves, rice, sesame oil, kecap manis, shallot mixture and chopped coriander; stir-fry for 3 minutes or until rice is hot and leaves are wilted. Season to taste.
5.Serve nasi goreng topped with reserved coriander leaves, remaining chilli and eggs.
You need to cook 1 1/2 cups (300g) brown rice to get the amount of cooked rice needed here. This recipe is packed full of nutrition – mushrooms provide B vitamins and essential minerals; leafy asian greens provide vitamin C, beta-carotene and potassium, and just a few kilojoules. Ginger and chilli are no slouches nutritionally either, both contain powerful antioxidants (which fight the chemical processes that can damage the body’s cells).
Note
