Nasi Goreng
You've just found your forever fried rice.
Ingredients
- 1 cup brown rice white rice works too
- cup soy sauce
- 3 Tbsp brown sugar
- 1 cube vegetable stock dissolved in ¼ cup boiling water
- 2 Tbsp fish sauce
- 2 Tbsp peanut oil vegetable oil works too
- 500 grams pork or chicken mince
- ¾ tsp sesame oil
- 1 onion diced
- 6 cloves garlic finely chopped
- 1 Tbsp fresh ginger finely grated
- 1 red chilli finely chopped
- ½ tsp black pepper
- ½ small cabbage finely sliced
- 1 leek outer leaves removed, finely sliced
- 2-3 stalks celery sliced
- 1 bunch coriander chopped
Spice Mix
- ½ tsp ground nutmeg
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp ground coriander
- ½ tsp Chinese five-spice
Instructions
- chop and prep all veges and ingredients before you start so you have everything ready to go
- cook the rice according to the packet directions and set aside
Special Sauce
- add the soy sauce and brown sugar to a small saucepan over a medium heat
- simmer gently for about 5 minutes until thickened slightly
- turn off the heat and stir in the vegetable stock mixture and fish sauce
- set aside
Main
- heat 1 tablespoon of peanut/vegetable oil to a wok or pan over a high heat. Add the pork or chicken in 2-3 batches and cook until nicely browned all over.
- Transfer to a bowl while you repeat with the remaining meat.
- Add another tablespoon of oil along with the sesame oil to the wok or pan over the same high heat. Add the onion, garlic, ginger, chilli, spice mix and pepper and stir-fry for a few minutes.
- Add the cabbage, leek and celery and cook for 5 minutes or so until tender
- Add the rice and cook for another few minutes
- Add the special sauce mixture and most of the coriander and cook to warm through
- Serve immediately. Garnish with remaining coriander, lime wedges and fried egg if you'd like.