Brown Rice Nasi Goreng

SERVES 4 PREPARATION & COOKING 45 MINUTES

400g gai lan (Chinese broccoli) 375g choy sum (Chinese

cabbage) ½ cup coriander leaves ¼ cup peanut oil 4 eggs 6 shallots, 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 tablespoons kecap manis 1 teaspoon 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, reserving remaining whole leaves.

2. Heat 2 teaspoons of the peanut oil in a nonstick frying pan over mediumhigh heat. Add eggs, cooking for 2 minutes or until whites are firm, edges crisp and yolks cooked to your liking.

3. Heat 2 tablespoons of remaining peanut oil in a wok over medium heat. Stir-fry shallots for 8 minutes or until soft and light golden. Add ginger, garlic and half the chilli, stir-frying for 4 minutes or until softened. Transfer shallot mixture to a plate.

4. Heat remaining peanut oil in the wok over medium-high heat. Stir-fry mushrooms and corn for 4 minutes or until just tender. Add gai lan and choy sum stalks, stir-frying for 3 minutes. Add gai lan and choy sum leaves, cooked rice, kecap manis, sesame oil, shallot mixture and chopped coriander. Stir-fry for 3 minutes or 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.

Recipes from The AustralianWomen’s WeeklyEverydayFamily WMealMakeovers, Bauer Books, rrp $37.99. Available A where all good books are sold and at awwcookbooks.com.au.