Spicy Nasi Goreng

wtorek, 4 lutego 2014

Spicy Nasi Goreng

Time: 35 mins


  • 10 ounces long grain rice, rinsed
  • 2 eggs, beaten
  • 3 garlic cloves
  • 2 red chilies, thinly sliced
  • 2 onions, sliced
  • 3 tablespoons peanut oil
  • 1 yellow pepper, seeded and sliced
  • 2 carrots, peeled and cut into matchsticks
  • 2 tablespoons dark soy sauce
  • 4 spring onions, shredded
  • 4 tablespoons chopped coriander leaves


  • 1 Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
  • 2 While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
  • 3 Whizz the garlic, half the chilli and half the onion to a paste in a blender.
  • 4 Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
  • 5 Season and stir in the coriander leaves; serve immediately.

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