Brown rice nasi goreng
1 tablespoon sesame oil
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.