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Nasi goreng

Serving size: Serves 4
Cuisine type: Indonesian
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Spicy

Nasi goreng
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

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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