Nasi Goreng
8
Points®
Total time: 38 min • Prep: 15 min • Cook: 23 min • Serves: 6 • Difficulty: Easy
This colourful, nutritious vegetarian recipe is popular throughout Indonesia - and is a speciality of the award-winning vegetarian restaurant The Rainbow Café!
Ingredients
Brown Rice, dry
200 g, (7oz) easy-cook brown long grain
Spinach
100 g, (3 1/2oz) fresh organic
Pak Choi
200 g, (7oz), sliced (discard the hard root)
Beansprouts
200 g, (7oz)
Broad beans, boiled
100 g, (3 1/2oz), sliced
Sugar Snap Peas
100 g, (3 1/2oz), or mangetout
Petits Pois, boiled
100 g, (3 ½oz), (or use frozen)
Peppers, all types
1 medium, deseeded and cut into fine strips
Carrots, raw
200 g, (7oz), cut into fine strips
Onion
1 large, red, thinly sliced
Cashew Nuts
125 g, (5oz) salted, roasted
Calorie controlled cooking spray
10 spray(s)
Garlic
4 clove(s), finely sliced
Root Ginger
1 teaspoon(s), fresh
Lemon grass stems
1 individual
Coriander, fresh
2 tablespoon(s), roughly chopped
Soy Sauce
4 tablespoon(s), tamari
Parsley, fresh
2 tablespoon(s), chopped
Instructions
1
Cook the rice with the turmeric in 1 litre (1 ¾ pints) of simmering water, adding salt if desired, for about 15 minutes. Rinse with cold water in a sieve or colander and leave to drain.
2
In a large bowl, place the spinach, pak choi, beansprouts, broad beans, sugarsnap peas or mangetout, peas, pepper, carrots, onion and cashews. Mix everything together carefully. (If you like, prepare this mix earlier in the day, then cover with clingfilm and refrigerate until required).
3
Heat the cooking spray in a large wok placed over a high heat. Add the garlic, ginger, lemongrass and coriander and stir-fry for 20 seconds. Add the vegetable mixture from the bowl (do not be alarmed, it will soon cook down!) turning constantly yet carefully for about 3 minutes. Next, add the soy sauce and cook for a further 2 minutes, then add the rice and cook for a further 3 minutes to reheat. Serve, sprinkled with freshly chopped parsley.
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