Emporer nasi goreng

Serves:

Ingredients

• 2 tablespoons peanut or olive oil
• 1 medium onion, finely chopped
• 2 sticks celery, chopped
• 1 clove garlic, crushed
• 1 carrot, peeled, diced
• 500g beef or pork mince
• 1 cup bean sprouts
• half a teaspoon dried chilli flakes (optional)
• 2 tablespoons tomato sauce
• 2 tablespoons sweet soy sauce (gluten free)
• 3 cups cooked long-grain white rice
• 1 teaspoon olive oil
• 4 eggs
• 1/2 cup diagonally sliced green onions
• 2 tablespoons chopped fresh coriander
• Fried onions (from Asian grocers) and sweet chilli sauce, to serve

Method

Heat the oil in a wok or large frying pan. Add the onion and cook over medium heat for 2-3 minutes until softened, add the garlic and cook for another minute. Add the carrot and celery and cook for two minutes until they start to soften.

Add the beef or pork and cook for about 3-4 minutes until the meat has browned. Use the back of a spoon to break it up into small pieces.

Add the bean sprouts, chilli (if using), tomato, soy sauce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off heat and cover with a lid while you cook the eggs.

Heat the teaspoon of olive oil in a non-stick frying pan over medium heat. Carefully break an egg into a small dish (check for bits of egg shell), then gently pour into the pan. Repeat with remaining eggs and fry until cooked to your liking. Set aside.

Stir the green onions and coriander into the rice. Spoon rice into four serving bowls, top with an egg, sprinkle with fried onions and serve with sweet chilli sauce.

Notes:

• I love the look of the fried egg on top, but you could always make an omelette from the eggs, shred and sprinkle on top or stir through.
• Speed up this recipe by cooking the rice the night before and keeping it in the fridge until you need it.
• Nasi goreng is often served with shredded lettuce stirred through at the end.
• Kecap manis can be substituted with soy sauce and 1 teaspoon brown sugar if you belatedly discover that your bottle is empty
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note