Vegan Shallot and Vegetable Nasi Goreng

Course: main Skill level: easy Serves: 2

6 tbs vegetable oil 6 shallots, sliced finely 2 cloves garlic, sliced 3 shallots, sliced

2 carrots, cut into matchsticks

3 cm (1¼ in) fresh ginger, grated

250 g (9 oz) spring greens, shredded finely 2 tbs soy sauce

1 tbs tomato ketchup Juice of ½ lime, or more to taste

1-2 tsp chilli sauce, to taste, plus extra to serve 250 g (9 oz) cooked basmati rice

Salt and freshly ground black pepper, to taste 50 g (2 oz) peanuts, chopped roughly

1 Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the

edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper. They will crisp up as they cool.

2 Drain all but a tablespoon of oil from the wok.

3 Set the wok back over the heat and add the garlic, stir-frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.

4 Stir through the soy sauce, ketchup, lime juice and chilli sauce, stirring well to mix through.

5 Tip in the rice, season to taste with a little salt and pepper and stir-fry for a final 3 minutes until everything is piping hot.

6 To serve, spoon the nasi goreng into warmed bowls. Top each with the peanuts and crispy shallots. Serve immediately with extra chilli sauce.