VEGGIE NASI GORENG

This is a classic Indonesian fried rice dish, veggiefied! You can also make this dish vegan – you just simply leave out the fried eggs.

Serves 4

5 red chillies

6 garlic cloves (2 left unpeeled)

A large piece and a smaller

piece of fresh ginger, unpeeled

400g (14oz) basmati rice

4 carrots

2 brown onions

A handful of fresh coriander

stalks

1 white cabbage

4tbsp soy sauce

1tsp sugar

2 limes

Vegetable oil

4 eggs

Preheat the oven to 240°C/fan 220°C/gas 9. Place 4 of the red chillies on a lined baking sheet and bake in the oven for 5 minutes. Add the 2 unpeeled garlic cloves and the large piece of ginger, then bake for another 20 minutes, or until the garlic cloves turn sticky, the chillies start to go black and the ginger has softened. Turn the heat down to 200°C/fan 180°C/ gas 6 if anything starts to look like it’s burning.

Meanwhile, cook the basmati rice according to the instructions on the packet and prepare the vegetables. Grate the carrots then peel and grate the small piece of ginger. Next, finely slice the brown onions, the remaining 4 garlic cloves and the remaining red chilli, and then chop up the coriander stalks. Finally, slice the white cabbage into small bitesized pieces.

Back to the sauce. Cut the roasted chilli stalks off, and peel the garlic cloves and ginger. Put these, along with the soy sauce, sugar and the juice of 1 lime into a blender and whizz.

In a large frying pan, pour in some vegetable oil. Fry the chopped onions and garlic on a low heat until softened. Then add the sliced cabbage, the grated ginger and the sliced red chilli. Allow them all to soften then add the coriander stalks and the grated carrot.

Mix everything together well and then cook for another 5 minutes. Add the rice and the sauce to the pan. Mix it all together again and cook until the sauce is fully mixed in. Meanwhile, fry the eggs in a separate non- stick frying pan.

Put the fried rice into 4 bowls, with a squeeze of lime. Top each with a fried egg, then cut into those runny yolks!