Nasi Goreng
Nasi Goreng literally translates as "fried rice" in Malaysian and Indonesian. It's a dish that's as gorgeous-tasting as it is simple: our absolute favourite combo. The beauty of this easy veggie rice dish is that it can be upgraded and changed according to taste. Play around with different veggies that you love, although we have to say the below combo ticked all the boxes for us. A delicious and easy vegan lunch idea!
Serves
Ingredients
For the rice
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 Bird's eye chilli<item-todo-done><item-todo-done>1 x 250g bag(s) of microwavable brown basmati rice<item-todo-done><item-todo-done>200g white cabbage<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>1 small handful coriander leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>30g unsalted roasted peanuts<item-todo-done>
For the spice paste
<item-todo-done>2 tbsp water<item-todo-done><item-todo-done>1 tsp tomato purée<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>½ tsp toasted sesame oil<item-todo-done><item-todo-done>2 Bird's eye chilli<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 lemongrass stalk<item-todo-done><item-todo-done>2 banana shallots<item-todo-done>
Before you start
Powerful blender l Veggie peeler l Wok (or large frying pan)
First, make the spice paste
- Peel and roughly chop the shallots
- Remove the tough outer layer of the lemongrass stalk and roughly chop the tender inner layers
- Peel the ginger by scraping off the skin with a spoon, then roughly chop
- Peel and roughly chop the garlic
- Trim the chillies
- Put all the paste ingredients in the blender and blitz to a paste
Now, roughly chop the peanuts
- Cut the lime into wedges
- Roughly chop the coriander and set aside
Now, prep your vegetables
- Peel and thinly slice the shallots lengthways
- Peel the carrot, then cut it lengthways into long ribbons using the vegetable peeler
- Trim, halve, core and cut the pepper into strips
- Halve, core and finely shred the cabbage
- Rip the stem from the chilli, thinly slice and set aside
Cook the nasi goreng
- Heat the olive oil in the wok or large frying pan over a high heat. Add the shallots and fry for 2-3 minutes, stirring regularly until softened
- Add the carrot and pepper and stir for another 2-3 minutes
- Add the cabbage and soy sauce and stir for another 2-3 minutes
- Tip the stir-fried vegetables onto a plate and set to one side
- Return the wok to the heat, add the spice paste and stir for 2 minutes until very fragrant, loosening it with a little water if necessary
Finish and serve
- Add the cooked rice to the pan and fold it into the paste
- Return the cooked vegetables to the pan and fold them into the rice until the rice and vegetables are warmed through
- Taste and season to perfection with salt and pepper
- Plate up your nasi goreng, sprinkle over the peanuts, coriander and chilli and serve with a wedge of lime