It’s not everyday you have the opportunity to create something truly scrumptious in your own kitchen. With fresh ingredients, delicate spices and crunchy condiments, this recipe is the ultimate in at-home gourmet thanks to home-grown Chef Cynthia Louise.
‘My dish focuses on real, wholefoods – food as nature intended it to be. I throw everything I’ve got into creating big-hearted dishes that are loved by everyone,’ Cynthia says, and this Nasi Goreng is no exception.
The beauty of this meal is its customisability – like it hotter? Add a handful more chilli. Bit of a crunchy nut? Toss in some more cashews and garnish with extra on top. It’s all about how you make it uniquely you!
NASI GORENG
Ingredients
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 red chilli, finely sliced
- 1 red capsicum, small diced
- 1 cup of peas
- 1 carrot, finely diced
- coconut oil for sautéing
- salt and pepper to taste
- 1½ cups of red rice cooked in the rice cooker (follow the instructions of your rice cooker, or alternatively cook via absorption in a pot on the stove).
- 2 tbsp of tamari
- 1 tbsp of maple syrup
- 1 tbsp of sesame oil
- 2 cups of mung bean shoots
- 4 fried eggs (set aside)
- ⅓ cup of chopped, raw cashews
Method
Heat a large pan on medium to high heat. Add the first eight ingredients. Sauté this for about 4-5 minutes, then add the rice, your sauces and oil. Mix well. Season with salt and pepper. Turn off the heat and serve it with the fried egg on top of your rice. Garnish with the sprouts and nuts. Enjoy!
