Name: Vegetarian nasi goreng
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 brown onion (80g), chopped coarsely; 2 clove garlic, quartered; 5 centimetre piece fresh ginger (25g), chopped coarsely; 2 fresh long red chillies, chopped coarsely; 1 tablespoon peanut oil; 4 eggs, beaten lightly; 150 gram oyster mushrooms, chopped coarsely; 1 green capsicum (200g), chopped coarsely; 1 red capsicum (200g), chopped coarsely; 200 gram fresh baby corn, chopped coarsely; 4 cup cold cooked white long-grain rice; 1 cup (80g) bean sprouts; 3 green onions, sliced thinly; 2 tablespoon japanese soy sauce; 1 tablespoon kecap manis

Ingredients

1 brown onion (80g), chopped coarsely

2 clove garlic, quartered

5 centimetre piece fresh ginger (25g), chopped coarsely

2 fresh long red chillies, chopped coarsely

1 tablespoon peanut oil

4 eggs, beaten lightly

150 gram oyster mushrooms, chopped coarsely

1 green capsicum (200g), chopped coarsely

1 red capsicum (200g), chopped coarsely

200 gram fresh baby corn, chopped coarsely

4 cup cold cooked white long-grain rice

1 cup (80g) bean sprouts

3 green onions, sliced thinly

2 tablespoon japanese soy sauce

1 tablespoon kecap manis

Method

1.Blend or process brown onion, garlic, ginger and chilli until almost smooth.

2.Heat 1 teaspoon of the oil in wok. Pour half the egg into wok; cook omelette, tilting wok, until omelette is set. Remove omelette from wok; roll tightly then slice thickly. Repeat using another teaspoon of oil and remaining egg.

3.Heat remaining oil in wok; stir-fry brown onion mixture until fragrant. Add mushrooms, capsicums and corn; stir-fry until tender.

4.Add rice, sprouts, green onion and sauces; stir-fry until hot, season to taste.

5.Serve nasi goreng topped with omelette.

You need to cook about 2 cups white long-grain rice the night before making this recipe. Spread it evenly onto a tray and refrigerate overnight.
Note

Women's Weekly Food

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