I went out for breakfast last week and had the most beautiful Indonesian fried rice dish that left me reminiscing about all the incredible Balinese rice dishes that I've always enjoyed whilst on holiday but never attempted to create at home. I left not only feeling incredibly satisfied with my delicious breakfast but also inspired to go home and whip up my own take on a veggie-packed Nasi Goreng.
Once the prepping is done this literally takes 15 minutes to cook. Gluten-free, can be modified to be vegan and it also happens to be super easy and delicious. My boyfriend who pretty much spends half the year over in Indonesia eating this dish even approved... Hopefully, you’ll enjoy it as much as we did!
1 large zucchini, grated 1 large carrot, grated 1/2 savoy cabbage, shredded 2 cups of cooked and cooled brown basmati rice (or cheat and use the pre-cooked rice packets) 1 large onion, finely chopped 3 garlic cloves, crushed 1 red chilli, finely chopped 1 thumb-size piece of ginger, shredded A protein of choice (one or combination of tempeh and eggs) 3 tbsp tamari or soy sauce 1 tbsp fish sauce 2 tbsp sesame oil A drizzle of chilli oil and chopped spring onions to serve Method: 1. Heat some extra virgin olive oil in a large frying pan or wok. Bring to medium heat and add the garlic, onions, ginger and fresh chilli. Leave to cook for 5 minutes, making sure you keep stirring.
2. Once the onions are gold and starting to go crispy, add in the cabbage, zucchini and carrot. Stir for another minute and then add the sesame oil, tamari and fish sauce. Continue to stir for another 5 minutes.
3. Once you’ve added the sauces bring another pan to medium-high heat and add the tempeh. Cook until golden and crispy.
4. Once the tempeh is cooked set aside and crack the eggs into the pan and fry until ready.
5. Add a big dollop of rice mix to a plate and then top with the crispy tempeh and fried egg. Add some chopped spring onions and drizzle with chilli oil.