Annabel Karmel's Vegetarian Nasi Goreng
Indonesian stir-fry rice dish that contains strips of omelette among corn, pepper and peas
- 200g Rice
- 2tbsp Sunflower oil
- 2 Eggs
- 3tbsp Low-sodium soy sauce(omit for young children if you can't find a low-sodium version)
- 2 Shallotsthinly sliced
- 1 Clove of garliccrushed
- 1tbsp Soft dark brown sugar
- 50g Baby corncut into small disks
- ¼ Red pepperdiced
- 100g Frozen peas
Method
step 1
Rinse the rice and cook according to the packet instructions. Drain, rinse with cold water and leave to cool.
step 2
Heat 1tbsp oil in a wok or frying pan. Beat the eggs with 1tsp soy sauce (if using) and 1tbsp water. Add to the frying pan and cook to make a large omelette.
step 3
Transfer omelette to a board, roll up and cut into strips and transfer to a plate. Heat the remaining 1tbsp oil and stir fry the shallots for 2 to 3 minutes until they start to brown.
step 4
Stir in the garlic and cook for 1 minute, then stir in the sugar and cook for 1-2 minutes, stirring until the sugar has dissolved. Add the pepper and corn and soften for 3-4 minutes.
step 5
Add the rice and peas and stir-fry for 3-4 minutes, until the rice is hot and peas are cooked.
step 6
Stir in the remaining 2tbsp soy sauce, if using, and omelette pieces and serve with extra soy sauce if liked.