Veggie Nasi Goreng
Ready in: 30 to 60 mins
There's something about this veggified version of a classic Indonesian fried rice dish that really gets you going in the morning! You can also veganise this dish simply by leaving out the fried eggs. Recipe extracted from MOB Veggie: Feed 4 or More for Under £10 by Ben Lebus (Pavilion Books). Photography: Haarala Hamilton.
Ingredients:5 red chillies
2 brown onions
fresh coriander (cilantro)
1 white cabbage
4 free-range eggs
- Preheat your oven to 240C/475F/Gas 9. Place four of the red chillies on a lined baking sheet and bake for five minutes.
- Add two unpeeled garlic cloves and a large piece of ginger (unpeeled, too), then continue to bake for around 20 minutes, or until the garlic cloves turn sticky, the chillies start to go black and the ginger is soft. Turn down the heat to 200C/400F/Gas 6 if anything starts to look like it’s burning.
- Meanwhile, put 400g of basmati rice on (cook according to the instructions on the packet), and prep your veggies. Grate your carrots and a small piece of ginger, finely slice the onions, four garlic cloves and one red chilli, and chop up the coriander stalks. Slice up your cabbage into bite-sized pieces.
- Back to the sauce. Cut the roasted chilli stalks off, and peel the garlic cloves and ginger. Put these, along with four tablespoons of soy sauce, one teaspoon of sugar and the juice of a lime into a blender and blend.
- In a large frying pan, pour in some oil. Start by frying the onions and garlic on a low heat, until softened. Then add the cabbage, the grated ginger and the sliced red chilli. Allow to soften, then add the coriander stalks and the grated carrot.
- Mix and cook for another five minutes, then add your rice and the sauce. Mix it all together and cook until the sauce is fully mixed in.
- Meanwhile, fry the eggs in a separate non-stick frying pan.
- Serve the rice steaming hot, with a squeeze of lime. Top with an egg, then cut into those runny yolks!