Nasi Goreng

To go with the gado gado, which I posted last night, I made a quick nasi goreng, which is Indonesian fried rice. It is easy to make.

Nasi Goreng

Serves 6

1 1/2 cups white rice (replace with brown if you wish)
1 small diced carrot
1/2 cup frozen peas
3 tablespoons oil, e.g. rice bran oil or peanut oil
1 small diced onion
1 tablespoon kecap manis (sweet soy sauce)
hot sauce to taste (1-3 teaspoons)

Cucumber, tomato, crushed peanuts, deep fried shallots and bean sprouts to garnish

1. Cook rice, carrots and peas according to rice packet directions. I use the absorption method (Water equal to 1 and 1/2 times the rice, brought to a boil and then simmered until the rice is tender, around 12 minutes after reducing to a simmer.)
2. Ideally, you should make the rice the day before and refrigerate it overnight. however, you can skip that step if you don't have time.
3. Heat a wok or high sided skillet. Add 1 tablespoon of oil. Cook the onion gently until translucent.
4. Add the remaining oil. Bring to medium high heat. Add rice, kecap manis and hot sauce. Stir fry until the rice is well coasted an lightly fried.
5. Turn rice into a service dish and garnish with garnishing items to taste.

My small children find this too spicy, so I make some for them without the chilli. Mr Brisvegan, J and I all like this one. The salad items in the garnish cut trough the rich chilli flavour for a burst of freshness, which is very appealing.