BROWN RICE NASI GORENG
SERVES 4 PREP + COOK 45 MINS
✦ 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.