Vegetable Nasi Goreng
Ingredients
Sambal Matah
-
4
small
shallots
-
to taste
Kosher salt
-
1
piece
makrut lime (or regular lime) zest and juice
-
2
leaves
makrut lime leaves (or zest and juice of regular lime)
-
2
stalks
lemongrass
-
2
long
red chiles
-
1½
inch
piece ginger
-
1
clove
garlic
-
to taste
palm sugar or brown sugar
-
to drizzle
sunflower oil or other neutral oil
Nasi Goreng
-
3
Tbsp.
virgin coconut oil or sunflower oil
-
½
leek
white and pale green parts only
-
2
small
shallots
-
1
long
red chile
-
¼
tsp.
ground turmeric
-
1
bok choy
coarsely chopped
-
3
cups
cooked jasmine or basmati rice
-
2
Tbsp.
kecap manis (sweet soy sauce)
-
4
tsp.
light soy sauce
-
1
tsp.
tomato purée
-
½
tsp.
unseasoned rice vinegar or white wine vinegar
-
to taste
Kosher salt and freshly ground white pepper
-
2
large
eggs
-
to serve
fried shallots
-
1
scallion
thinly sliced
-
optional
kerupuk or prawn crackers
Instructions
- Prepare sambal matah by mixing sliced shallots with salt and letting them sit for 15 minutes.
- Combine lime zest and juice, lime leaves, lemongrass, chiles, ginger, and garlic in a bowl. Add shallots and palm sugar, then drizzle with oil.
- Heat oil in a wok, add leek and shallots, and cook until softened. Add chile and turmeric, then bok choy, and stir-fry briefly.
- Add rice to the pan, breaking up clumps and mixing well. Stir in kecap manis, soy sauce, tomato purée, vinegar, and sambal matah. Season to taste.
- In another skillet, heat oil and cook eggs until whites are set. Season with salt.
- Serve fried rice topped with fried shallots, scallions, and a fried egg. Add crackers if desired.
Nutrition Facts (estimated)
Servings
2-4
Calories
400
Total fat
18g
Total carbohydrates
50g
Total protein
12g
Sodium
600mg
Cholesterol
200mg
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