Quick nasi goreng

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Serves 6 Cals per serv­ing: 296 375g long grain rice Salt 2tbsp veg­etable oil 1 onion, chopped ½tsp pa­prika 1tsp ground ginger 125g but­ton mush­rooms, sliced 60g bean sprouts 1tsp soy sauce 125g cooked, peeled prawns 2 spring onions, finely sliced Chopped co­rian­der, to gar­nish

Cook the rice in boil­ing salted wa­ter for 12-15 mins un­til ten­der. Drain, rinse with boil­ing wa­ter, drain again, and set aside.

Heat 1tbsp of the oil in a fry­ing pan or wok, add the onion, and cook for 3-5 mins un­til soft. Add the pa­prika and ginger, and cook over a low heat for 1 min. Next, add the mush­rooms and bean sprouts and cook for 2-3 mins un­til soft­ened. Re­move from the pan.

Heat the re­main­ing oil in the pan, add the rice, and cook over a gen­tle heat, stir­ring, for 7-8 mins to warm through. Stir in the soy sauce. Re­turn the onions and veg­eta­bles to the pan and add the prawns. Serve hot, gar­nished with spring onions and co­rian­der.

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