Brown rice nasi goreng

donna hay - Fresh + Light - - Light Sweet Treats -

1 ta­ble­spoon se­same oil

4 eggs

4 cloves gar­lic, crushed

2 ta­ble­spoons grated gin­ger

3 green onions (scal­lions), thinly sliced

500g chicken mince

3 cups cooked brown rice (

2 ta­ble­spoons tamari+

¼ cup (65g) ke­cap ma­nis (sweet soy sauce)

3 cups ( 240g) bean sprouts

2 long red chill­ies, thinly sliced

Thai basil leaves, co­rian­der (cilantro) leaves and chopped toasted

cashews, to serve

see note, page 98)

Heat half the oil in a large wok or saucepan over high heat. In batches, crack the eggs into the wok and cook for 2–3 min­utes or un­til cooked to your lik­ing. Set aside and keep warm. Heat the re­main­ing oil in the wok, add the gar­lic, gin­ger, onion and chicken, and cook, stir­ring, for 5 min­utes or un­til the chicken is cooked through. Add the rice, tamari and ke­cap ma­nis and cook for a fur­ther 4 min­utes or un­til com­bined. Di­vide the rice mix­ture be­tween bowls, top with the egg, bean sprouts, chilli, basil, co­rian­der and cashew to serve. SERVES 4.

+ Tamari is a type of soy sauce which is of­ten gluten free. Find it in su­per­mar­kets and Asian gro­cery stores. You could also use soy sauce, if tamari is un­avail­able.

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