Indonesian stir-fried rice

Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Based on the classic Indonesian breakfast, nasi goreng, this thrifty, complete meal is a great way of using up leftover rice from the night before. If you don’t have kecap manis, the Indonesian sweet soy sauce, stir 1 heaped teaspoon soft brown sugar into dark soy sauce instead. For an even speedier meal, use 4 tablespoons crunchy peanut butter instead of the home-made peanut paste. It works well with pork, too.

Ingredients

  • 3 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp tomato ketchup
  • 2 tsp turmeric
  • 4 eggs
  • 2 tbsp coconut or sunflower oil, plus extra for cooking omelettes
  • 2 banana shallots or 1 onion, chopped
  • 6 spring onions/scallions, sliced, and green and white parts separated
  • 125 g/ oz Chinese leaves, shredded
  • 1 large carrot, grated
  • 650 g/1 lb 7 oz/4¾ cups cooked cold brown basmati rice (about 270 g/ oz/heaped 1⅓ cups uncooked rice)
  • 2 handfuls of chopped coriander/cilantro leaves, to serve
  • sea salt and freshly ground black pepper

Method

  • To make the peanut paste, blitz the garlic, ginger, chillies and half the peanuts in a mini food processor or grind using a pestle and mortar to a coarse paste.
  • Mix together the kecap manis, tomato ketchup and turmeric and leave to one side.
  • To make the omelettes, lightly beat 2 of the eggs and season with salt and pepper. Heat a little oil to lightly coat the base of a large non-stick frying pan, add the eggs and tilt the pan to coat the base. Cook for 2 minutes, or until set, then roll up and leave to one side while you cook the second omelette. Cut the omelettes into thin strips, crossways, and leave to one side.
  • Heat the remaining oil in a large non-stick wok over a high heat and stir-fry the shallots, the white part of the spring onions/scallions, Chinese leaves and carrot for 4 minutes until softened. Stir in the peanut paste and cook for another 1 minute. Turn the heat down slightly, add the rice and kecap manis mixture and cook, turning constantly, until the rice is thoroughly heated through and piping hot. Gently stir in half the coriander/cilantro and the omelette strips to warm.
  • Scatter the reserved green part of the spring onions/scallions and the remaining coriander/cilantro and peanuts over the top and serve straightaway.