The Cùil version of Nasi Goreng, the famous Indonesian breakfast dish of fried rice, veggies and prawns. Usually it’s created using leftovers from the day before: I was once told that all good fried rice should be made using yesterday’s rice, and I’ve never looked back. It can be quite versatile when it comes to choosing which protein to use, so we make it with local langoustines from the loch and our own kimchi.
