BROWN RICE NASI GORENG

SERVES 4 PREP + COOK 45 MINS

Woman’s Day (Australia) - - Everyday Food -

✦ 400g gai lan ✦ 375g choy sum ✦ ½ cup co­rian­der leaves ✦ ¼ cup peanut oil ✦ 4 eggs ✦ 6 es­chalots, halved, thinly sliced ✦ 4cm piece fresh ginger, cut into thin match­sticks ✦ 2 gar­lic cloves, crushed ✦ 1 long red chilli, thinly sliced ✦ 150g but­ton mushrooms, sliced ✦ 100g shi­itake mushrooms, thinly sliced ✦ 115g baby corn ✦ 3½ cups cooked brown rice ✦ 2 tbsp ke­cap ma­nis ✦ 1 tsp sesame oil ✦ lime wedges, to serve

1 Cut stalks from gai lan and choy sum. Cut stalks into 10cm lengths. Cut leaves into 10cm pieces. Keep stalks and leaves separated. Coarsely chop half the co­rian­der. Re­serve re­main­ing whole leaves.

2 Heat 2 tsp of the peanut oil in a non-stick fry­ing pan over medium-high heat. Add eggs. Cook 2 mins un­til the whites are firm, edges crisp and yolks are cooked to your lik­ing.

3 Heat 2 tbsp of re­main­ing peanut oil in a wok over medium heat. Stir-fry es­chalots 8 mins un­til soft and light golden. Add ginger, gar­lic and half the chilli. Stir-fry 4 mins un­til soft­ened. Trans­fer es­chalot mix­ture to a plate.

4 Heat re­main­ing peanut oil in wok over medium-high heat. Stir-fry mushrooms and corn 4 mins un­til just ten­der. Add gai lan and choy sum stalks. Stir-fry 3 mins. Add gai lan and choy sum leaves, cooked rice, ke­cap ma­nis, sesame oil, es­chalot mix­ture and chopped co­rian­der. Stir-fry 3 mins un­til rice is hot and leaves wilted. Sea­son.

5 Serve nasi goreng with fried eggs, re­served co­rian­der leaves and re­main­ing chilli. Serve with lime wedges.

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