Nasi Goreng

Name: Nasi Goreng
Ingredients: 45 ml (3 tablespoons) vegetable oil; 5 ml (1 teaspoon) sesame oil; 1 medium onion, finely chopped; 1 carrot, peeled and diced; 200 g beef or pork mince; 250 ml (1 cup) bean sprouts; 5 ml (1 teaspoon) hot chilli sauce; 30 ml (2 tablespoons) tomato sauce; 30 ml (2 tablespoons) sweet soy sauce (kecap manis); 500 ml (2 cups) shredded iceberg lettuce; 750 ml (3 cups) cooked jasmine rice; 4 eggs; 4 spring onions, chopped; 30 ml (2 tablespoons) fresh coriander leaves, plus extra to serve

Nasi Goreng is a classic Indonesian rice dish. Adding crisp, shredded iceberg lettuce gives it a refreshing lift.

Published 18 January 2020

Method

Heat half the oil and the sesame oil in a wok or large frying pan. Add the onion and the carrot and cook over medium heat until just softened but not coloured.
Add the meat and cook 5 to 6 minutes until the meat has browned.
Add the bean sprouts, chilli, tomato and soy sauces, three quarters of the lettuce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off the heat and cover the pan while you cook the eggs.
Heat the remaining oil in a small frying pan and cook the eggs to your liking.
Stir the spring onions, coriander and remaining lettuce into the rice, and then spoon into serving bowls. Top with an egg and extra coriander leaves.