Spiced nasi goreng
7
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Originally from Indonesia, this spicy rice and vegetable dish is topped with a soft poached egg.
Ingredients
White basmati rice, dry
200 g
Sesame Oil
½ tablespoon(s)
Shallots
3 medium, chopped
Chilli, green or red
1 individual, red, deseeded and chopped
Garlic
3 clove(s), crushed
Root Ginger
2 inch slice(s), grated
Curry Powder
2 teaspoon(s)
Turmeric
1 teaspoon(s)
Cabbage
300 g, white, sliced
Red pepper
1 medium, deseeded and sliced
Peas, fresh or frozen
150 g, frozen
Spring Onions
3 medium, trimmed and sliced
Tomato
2 medium, diced
Soy Sauce
3 tablespoon(s)
White Wine Vinegar
1 teaspoon(s)
Egg, whole, raw
4 medium, raw
Coriander, fresh
30 g, leaves, to garnish
Instructions
1
Put the basmati rice in a pan with 400ml cold water. Bring to the boil, then reduce to a simmer and cook, covered, for 10-12 minutes. Leave to rest for 5 minutes before fluffing up the grains with a fork.
2
Heat the sesame oil in a large wok over a medium-high heat and add the shallots. Fry for 1-2 minutes, then add the chilli and garlic and continue to cook until softened. Add the ginger, curry powder and turmeric and stir well. Reduce the heat slightly. Add the cabbage and pepper and cook for 2-3 minutes then stir in the peas, spring onions and tomatoes and continue to cook for 2-3 minutes.
3
Add the cooked rice and soy sauce to the wok and toss together until everything is combined.
4
Meanwhile, poach the eggs by bringing a medium-size pan of water to a gentle simmer. Add the vinegar, then gently crack the eggs into different sides of the pan, one at a time. Poach the eggs for 2 minutes until the whites are set, then remove from the water and drain on kitchen paper.
5
Serve the rice topped with a poached egg and garnished with the coriander leaves.
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