Nasi Goreng
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 1 Tablespoon peanut oil
- 1 garlic clove, minced
- 1 carrot, thinly julienned
- 1 mushroom, thinly sliced
- 1 spring onion, thinly sliced
- ¼ red onion, finely chopped
- ¼ red capsicum, thinly sliced
- 60 grams cabbage, thinly sliced
- 25 grams bean sprouts
- 1 ½ cups cooked rice
Stir-through Sauce
- 1 Tablespoon kecap manis
- 1 Tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
To Serve
- 2 eggs, fried
- cucumber, sliced
Instructions
- In a small bowl/jar combine all ingredients in the stir-through sauce together and set aside
- Heat a large frypan/wok over medium-high heat. Add a tablespoon of peanut oil and the minced garlic and fry for 1 minute.
- Add the carrot, mushroom, onion and capsicum to the pan and stir fry for 4-5 minutes, until starting to soften.
- Add the cabbage and spring onions and stir fry for another 2 minutes.
- Stir the cooked rice through the vegetable mixture and cook for 2 further minutes.
- Pour the stir-through sauce over the rice and vegetable mixture, and then add the bean sprouts. Stir fry for 1 final minute. Divide the mixture among two bowls and serve hot topped with a fried egg and slices of cucumber.