Vegetarian Nasi Goreng

I first tried this meal in Amsterdam and was completely blown away by the flavours. Here’s a simple take on this Indonesian classic.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 2 cups of cold cooked rice (preferably jasmine or long-grain rice)
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red chilli, thinly sliced
• 1 carrot, finely diced
• 1/2 cup peas (fresh or frozen)
• 4 eggs
• 2 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp shrimp paste
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 cucumber, sliced
• 1 tomato, sliced
• 2 spring onions, chopped
• fried shallots

Instructions

1. Ensure that the rice is cooked and cooled. Cold rice works best for fried rice as it prevents the rice from becoming too mushy.
2. Heat 1 tablespoon of vegetable oil in a large wok or pan over medium heat and add the chopped onion, cooking until it becomes translucent.
3. Add the minced garlic and red chilli, stir-frying for about 1 minute until fragrant.
4. Add the diced carrot and peas to the wok. Stir-fry for 2-3 minutes until they are tender.
5. Push the vegetables to one side of the wok, and add the remaining tablespoon of oil to the empty side.
6. Pour the beaten eggs into the empty side of the wok and scramble them until they are fully cooked. Once cooked, mix the scrambled eggs with the vegetables.
7. Add the cold rice to the wok, breaking up any clumps with a spatula and stir well to combine with the vegetables and eggs.
8. Add the soy sauce, sweet soy sauce (kecap manis), shrimp paste, ground coriander, and ground turmeric to the wok.
9. Stir-fry everything together for about 3-5 minutes, ensuring the rice is well-coated with the seasoning and heated through.
10. Divide the nasi goreng into individual serving plates and top each plate with a fried egg, sunny side up.
11. Garnish with sliced cucumber, tomato, chopped spring onions, and fried shallots.