Nasi Goreng
Nasi goreng—Indonesian-style fried rice—is great as a light lunch using leftover cooked rice from the night before.
Preparation time: 10 minutes
Cooking time: 10-15 Minutes
Serves
Ingredients:
4 eggs, at room temperature
1 tablespoon vinegar
1 egg, lightly beaten
1 teaspoon peanut oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon grated ginger
700 g (4 cups) cooked basmati rice
1 tablespoon oyster sauce
2 tablespoons soy sauce
chopped parsley and spring onions, to serve
Method:
- Bring a large saucepan of water to a simmer, add vinegar and carefully crack the eggs, one at a time, into the simmering water. Poach for 3–4 minutes, or until the eggs are cooked to your liking. Lift out with a slotted spoon and drain on paper towels.
- Heat a non-stick frying pan over medium heat, add the beaten egg and stir-fry until the egg is scrambled. Remove and set aside.
- Heat the oil in the pan, add the onion, garlic and ginger and lightly fry for 3–5 minutes, or until the onion is soft. Add the cooked rice and toss well. Pour in the oyster sauce and soy sauce and toss to coat the rice in the sauces. Stir in the scrambled egg.
- Spoon the rice into four bowls / plates / containers and top each with a poached egg. Sprinkle with chopped parsley and spring onions.
COOK’S TIPS
To obtain (4 cups) cooked rice you will need (2 cups) raw rice.
