Photo of Spiced nasi goreng by WW

Spiced nasi goreng

9
6
6
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
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 tablespoons

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 teaspoons

Turmeric

1 teaspoons

Cabbage

300 g, white, sliced

Red pepper(s)

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 tablespoons

White Wine Vinegar

1 teaspoons

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.