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Nasi Goreng

This recipe has a tasty sauce made up of sweet and salty soy sauces which give this dish its dark appearance. A combination of fresh stir fried vegetables are tossed with the flavoured cooked rice to make this tasty dish. 
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Prep Time 30 minutes
Cook Time 10 minutes

Equipment

  • 1 frypan or wok

Ingredients
  

SAUCE INGREDIENTS

  • 1 tbsp sesame oil
  • 2 tbsp dark soy sauce
  • 2 tbsp Kecap Manis sweet soy sauce
  • 2 teasp vegetarian mushroom oyster sauce
  • 250g or 2 cups cold cooked rice, white or brown (I use basmati)

STIR FRY VEGETABLES

  • 40g garlic thinly sliced
  • 85g or 1 medium carrot, juileened
  • 3-4 red chilli julieened
  • 1 large spring onion, thinly sliced
  • 1 teasp vegeta (vegetable stock powder)
  • 110g or 1 1/4 cup purple or green cabbage shredded (or combination of both)
  • 110g or 4 large stems of Bon Choy with leaves roughly chopped (orother asian greens)
  • 1 large handful of bean sprouts
  • 2 small to medium size spring onions sliced thinly for garnish

Instructions
 

METHOD FOR THE RICE

  • In a medium size bowl add the sauce ingredients and stir to combine.
  • Add the sauce to the cooked rice and mix well. Set aside while you prepare the stir fry vegetables.

METHOD FOR THE VEGETABLES

  • Heat a wok or frypan on medium to high heat then add 2 tablespoons light tasting oil.
  • Add thinly sliced garlic and Saute' for a minute
  • Next add juileened carrot and chilli stir fry a couple more minutes then add chopped spring onion and continue to cook.
  • Season with vegetable stock powder.
  • Then add cabbage and bok Choy toss together and continue to stir fry until leaves begin to wilt and cook down 2-3 minutes.
  • Add a generous handful of fresh bean sprouts toss through stir fry vegetables
  • Turn heat down to medium and add the rice combined with the sauce.
  • Toss gently together allow the rice and vegetables to heat through, turn up heat if necessary.
  • Once the rice is well heated and combined with the vegetables it is ready to serve.
  • Place rice in a serving dish and garnish with finely chopped spring onions.
  • Sprinkle with chilli flakes.
  • Serve and eat while vegetables are crisp and crunchy