Annabel Karmel’s Vegetarian Nasi Goreng

Method

• 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 shallots, thinly sliced
• 1 garlic clove, crushed
• 1tbsp soft dark brown sugar
• 50g baby corn, cut into small disks
• ¼ red pepper, diced
• 100g frozen peas 

• 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.