Brown rice nasi goreng with crispy fried egg

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Nasi goreng, brown rice, fried egg

Serves 4


2 tsp sesame oil
1 red onion, sliced
200g firm tofu, sliced ½cm thick
3 garlic cloves, crushed
1 x 3cm piece of fresh ginger, peeled and grated
600g cooked brown rice, chilled overnight
2 tsp sambal oelek or sriracha hot sauce
1 tsp soy sauce
2 tsp ketjap manis
1 large carrot, grated
¼ head of green cabbage, shredded
½ head of broccoli, finely chopped
3 tbsp vegetable oil
4 eggs


To garnish (optional but recommended!):
Large handful of fresh coriander, chopped
Spring onions, sliced
Unsalted roasted peanuts, crushed
Fresh red chillies, sliced
Lime wedges, for squeezing
Sriracha hot sauce
Soy sauce


  1. Heat the sesame oil in a large wok or non-stick pan over a medium heat.
  2. Add the onions and cook for 2-3 minutes or until just beginning to colour. Add the tofu and cook until crispy and golden on all sides. Add the garlic and ginger and cook for one minute.
  3. Add the chilled rice, sambal oelek, soy sauce, ketjap manis and vegetables. Cook for 3-5 minutes or until the vegetables are just cooked through but still crunchy.
  4. Add the vegetable oil to a separate large non-stick pan over a medium-high heat. Add the eggs and turn the heat down to medium. Cook for 2-3 minutes or until cooked to your liking, spooning the hot oil over the top of the eggs to help cook the white.
  5. Divide the rice between serving bowls and top each portion with a fried egg. Add as many garnishes as desired and serve immediately.

Per serving: 884kcals, 23.2g fat (4.9g saturated), 144.8 carbs, 4.9g sugars, 25g protein, 8.1g fibre, 0.224g sodium


TOP TIP

Ketjap manis is a sweetened Indonesian soy sauce. If you can’t find it in your local Asian supermarket, it’s easy to make your own: combine 60ml soy sauce with 4 tbsp brown sugar in a pan over a medium heat. Bring to a simmer and reduce until it becomes syrupy, then allow to cool.

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