Ingredients
1 small (80g) brown onion, chopped coarsely
2 cloves garlic, quartered
5cm piece (25g) fresh ginger, peeled and chopped coarsely
2 fresh long red chillies, chopped coarsely
1 tablespoon peanut oil
4 eggs, beaten lightly
150g oyster mushrooms, chopped coarsely
1 medium (200g) green capsicum,chopped coarsely
1 medium (200g) red capsicum, chopped coarsely
200g fresh baby corn, chopped coarsely
4 cups (800g) cooked jasmine rice
1 cup (80g) bean sprouts
3 green onions (green shallots), sliced thinly
2 tablespoons soy sauce
1 tablespoon kecap manis
Preparation method
Blend or process brown onion, garlic, ginger and chilli until almost smooth.
Heat 1 teaspoon of oil in wok; add half of the egg, swirl around wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; cut into thin strips and set aside. Repeat process.
Heat remaining oil in the same wok; stir-fry onion mixture until fragrant. Add mushrooms, capsicum and corn; stir-fry until tender.
Add rice, sprouts, green onions and sauces; stir-fry until heated through.
Serve Nasi Goreng topped with omelette strips.
4 cups (800g) cooked jasmine rice
1 cup (80g) bean sprouts
3 green onions (green shallots), sliced thinly
2 tablespoons soy sauce
1 tablespoon kecap manis
Preparation method
Blend or process brown onion, garlic, ginger and chilli until almost smooth.
Heat 1 teaspoon of oil in wok; add half of the egg, swirl around wok to make a thin omelette. Cook, uncovered, until egg is just set. Remove from wok; cut into thin strips and set aside. Repeat process.
Heat remaining oil in the same wok; stir-fry onion mixture until fragrant. Add mushrooms, capsicum and corn; stir-fry until tender.
Add rice, sprouts, green onions and sauces; stir-fry until heated through.
Serve Nasi Goreng topped with omelette strips.
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