NASI GORENG

FREE FOOD | SERVES 4

INGREDIENTS

240g of brown rice, uncooked weight 5 eggs

Low cal spray oil

2 cloves garlic, minced

1 red chilli, chopped

5 spring onions, chopped

1 lime, cut into 4 wedges

Cucumber, sliced

Cherry tomatoes, halved

2 shallots or 1 small onion, thinly sliced 2 tsps cornflour

1 tsp miso paste or Marmite

1 tsp fish sauce

1 heaped tbsp sweetener

Pinch of salt

1 tsp no added sugar ketchup

1 tbsp tomato puree/paste

2 tbsp dark soy sauce

Heat a few sprays of oil in a hot pan or wok. Dust the shallot or onion slices in cornflour and add to the wok. Cook for 5-6 minutes until browned and crispy, then remove from the pan and place in a bowl.

Turn the heat down to medium and add a little more spray oil to the wok and add in the miso or Marmite, garlic and chilli. Heat for one minute until fragrant, then add in the fish sauce, sweetener, ketchup, tomato puree and soy sauce and heat for a further minute. Now add the rice to the wok and cook on a high heat. Use a spatula to ensure the rice doesn’t stick to the bottom of the pan, and move the rice around so it’s all being heated.

Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack one of the eggs into the space. Making sure this bit of the pan is over the heat, fry the egg, mixing with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice. Add the spring onions, a pinch of salt and the crispy onions and mix it all together. Reduce the heat to low. Meanwhile, fry the rest of your eggs until done to your liking. Divide the rice between four bowls and top each with a fried egg, cucumber, tomato and lime wedges, then serve.