Brown Rice Nasi Goreng by Nadia Lim

Brown Rice Nasi Goreng
with chicken, tofu or prawns, vegetables and a fried egg

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

Fried eggs

1 teaspoon sesame oil

4 free-range eggs

Nasi goreng

300g chicken breast cut into thin strips, or 400g raw shelled prawns (defrosted if frozen) or 400g cubed firm tofu, or a mix of any

1 ½ teaspoons curry powder

1 teaspoon sesame oil

3 spring onions, white part only (reserve green part), thinly sliced

50g store-bought nasi goreng paste (e.g. Asian Home Gourmet)

1 ½ tablespoons soy sauce 

2 1/4 teaspoons honey

2 teaspoons sweet chilli sauce

2 cups cooked brown rice or wild rice

1 cup frozen peas, defrosted

3-4 cups finely chopped vegetables such as broccoli, cauliflower, and/or cabbage

1 carrot, peeled and finely diced

To serve

2 cups mung bean sprouts or chopped lettuce

Reserved spring onion greens, thinly sliced

Chopped coriander

2 red chillies, thinly sliced

1 lemon, cut into wedges

To make

1. For the fried eggs, heat sesame oil in a medium-large non-stick fry-pan on medium heat. Crack in eggs, one by one, and cook for about 3 minutes of until cooked to your liking. Set aside and keep warm.

2. To make nasi goreng, pat chicken/prawns/tofu dry with paper towels. Dust in curry powder and a good pinch of salt. Heat sesame oil in a work our your largest (preferably non-stick) fry-pan on medium-high heat. Add chicken/prawns/tofu and white part of spring onion and cook, stirring often, for 4-5 minutes until browned. Add nasi goreng paste and continue cooking for 1-2 more minutes until fragrant. Set aside on a plate, keep pan on the heat.

3. Mix soy sauce, honey and sweet chilli sauce in a bowl.

4. Add cooked rice, vegetables, and soy sauce mixture to the pan, and cook, stirring, for 4-5 minutes or until vegetables are just tender. Add back chicken/prawn/tofu mixture and toss everything together for a further 1-2 minutes until combined. Season to taste with more soy sauce if (if needed) and freshly ground black pepper.

5. To serve, spoon nasi goreng onto plates. Top with mung bean sprouts/lettuce, spring onion greens, coriander, chilli and fried egg. Serve with a lemon wedge to squeeze over just before eating.

Tip: It's best to use leftover cooked rice that's been stored in the fridge overnight. 

(From Fresh Start, Feel Good by Nadia Lim.)