Simple Nasi Goreng

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Not a fully authentic version but quick and ideal for using up leftover rice. For a more filling dish add some cubes of tofu and stir fry in the onion paste.

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Steps

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Rinse the rice until the water runs clear.

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Place in a pan with 600ml water and bring to the boil.

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Cover and cook on a very low heat for 15 mins , all the water should have been absorbed.

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Spread out the rice in a shallow dish and allow to cool.

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Heat a wok and beat the eggs.

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Scramble the eggs , remove and set aside.

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Place the garlic , half the chilli and half the onion in a blender and process to a coarse paste.

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Heat the ground nut oil and fry the paste for 1 minute.

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Add the remaining onion and chilli , pepper and carrots.

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Stir fry for 2 minutes add the cold rice and fry for a further 3 mins until the grains are separated and all the ingredients mixed well.

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Add soy , spring onions and egg and fry for a further 3 mins so all is combined and the rice is hot.

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Serve as is or garnished with coriander.

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Ingredients

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long grain rice, eggs, garlic cloves, red chilies, onions, peanut oil, yellow pepper, carrots, dark soy sauce, spring onions