One of my families favourite vegetarian meals in Nasi Goreng. It can be made with chicken and prawns but I prefer to use all vegetables. Nasi Goreng means fried rice in Indonesian and it is a very popular dish there. When I cook it I double the recipe and someone usually takes the left overs for lunch the next day. It heats beautifully in the microwave. Sometimes it is served with a fried egg on top.
IF YOU WANT THIS MEAL TO BE GLUTEN FREE YOU MUST MAKE SURE THE KECAP MANIS AND SOY SAUCE IS GLUTEN FREE.
2 cups long-grain rice, rinsed
2 1/2 tablespoons kecap manis (This can be found in the Asian section of your supermarket)
1 tablespoon dark soy sauce
1 tablespoon sweet chilli sauce
1/4 cup peanut oil
4 eggs, lightly beaten
1 brown onion, thinly sliced
1 teaspoon sambal olek (You may need to go to Chinatown for this)
3 garlic cloves, finely chopped
1 teaspoon shrimp paste
2 carrot, peeled, finely chopped
- Cook the rice until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold. A great use for any left over rice.
- Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add the beaten egg and cook in a flat omelet. When cooked place on a plate and cut into slices. This will be added at the end.
- Heat remaining 2 tablespoons of oil in a wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 to 2 minutes or until sealed. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette. Spoon Nasi Goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.