Nasi Goreng

On Monday, May 6th, 2013

  • Cooking time: Less than 30 minutes
  • Cuisine: Indonesian
  • Healthy options: Healthy-Vegetarian
  • Serves: 4

Ingredients

  • 1 small (80g) brown onion,
  • chopped coarsely
  • 2 cloves garlic, quartered
  • 5cm piece (25g) fresh ginger, peeled
  • and chopped coarsely
  • 2 fresh long red chillies, chopped coarsely
  • 1 tablespoon peanut oil
  • 4 eggs, beaten lightly
  • 150g oyster mushrooms, chopped coarsely
  • 1 medium (200g) green capsicum,
  • chopped coarsely
  • 1 medium (200g) red capsicum,
  • chopped coarsely
  • 200g fresh baby corn, chopped coarsely
  • 4 cups (800g) cooked jasmine rice
  • 1 cup (80g) bean sprouts
  • 3 green onions (green shallots), sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon kecap manis

Preparation method

Blend or process brown onion, garlic, ginger and chilli until almost smooth.

Heat 1 teaspoon of oil in wok; add half of the egg, swirl around wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; cut into thin strips and set aside. Repeat process.

Heat remaining oil in the same wok; stir-fry onion mixture until fragrant. Add mushrooms, capsicum and corn; stir-fry until tender.

Add rice, sprouts, green onions and sauces; stir-fry until heated through.

Serve Nasi Goreng topped with omelette strips.

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