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Stir it up: Nasi Goreng


Try out these delicious go-to stir-fry recipes for when you’re out of inspiration and you’ve got a fridge full of veggies.


Serves:

Time:


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Nasi goreng


This is the easiest stir-fry that can utilise leftover veggies or rice in your fridge. Try adding cabbage, green beans, broccoli, cauliflower, corn, or capsicum to this dish. (For notes on how to prepare these veggies, refer to the end of the recipe).


2 cups uncooked rice (or left over rice)

1 tbsp oil

1 onion, diced

2 carrots, diced

2 cloves garlic, finely diced

1 tsp ginger, finely diced

1 small chilli, finely sliced (optional)

6-10 mushrooms, sliced

1 bok choy, washed, stems thinly sliced, leaves sliced into 5 cm strips

3 tbsp light soy sauce

1 tbsp sugar

4 eggs

Fresh coriander, for garnish


Method

  1. Rinse and drain 2 cups of rice into a medium saucepan and add 3 cups of water (ratio of rice to water is 1:1.5, adjust as needed). Bring to a boil with the lid on, then reduce heat to low and simmer for 15 minutes. Remove from heat and let sit, covered for 10 minutes. (To check if the rice is done, use a spoon to gently check if there is any water left at the bottom. If it’s dry - it’s done!).

  2. Heat oil in a large wok or frying pan over a medium-high heat until hot. Add onion and carrot and cook for 5 minutes or until soft.

  3. Add garlic, ginger, and chilli and cook for 2 minutes, making sure it doesn’t burn.

  4. Add mushrooms and bok choy stems and cook for 3 minutes. Add bok choy leaves and cook for another 2 minutes, tossing.

  5. Add cooked rice and break up in the wok or pan while incorporating into vegetables.

  6. Mix soy sauce and sugar in a small bowl until combined. Pour over vegetables and rice and toss thoroughly until incorporated. Season with salt and pepper. Set aside.

  7. In a frying pan, heat oil until hot. Crack eggs into the pan, and cook until the edges are crispy and the yolk is still runny. Serve rice into bowls and top with a fried egg. Garnish with coriander leaves and a sprinkling of salt and pepper.


*If adding other vegetables, prepare them like this:

  • Cabbage - a small bowl full: tear off layer by layer and chop each layer roughly into large 5 cm pieces. Add with the mushrooms.

  • Green beans - use a handful: tail, then cut in half on the diagonal. Add with the carrot and onion and cover with a lid to steam and char for a few minutes.

  • Broccoli & cauliflower - use half: chop florets in half and boil in a saucepan of hot water for about 10 minutes, or until just tender. Add with the mushrooms.

  • Corn - 1-2 cobs fresh corn or ½ cup frozen: can use last night’s corn on the cob (cut off the cob with a serrated knife) or frozen corn from the freezer if short on vegetables. Toss in with the carrot and onion and allow to slightly char.

  • Capsicum - 1-2: chop into quarters, then 3 cm pieces. Add with the carrot and onion and allow to slightly char.

Lena is studying an honours degree at AUT. Her research is comparing behavioural differences of Nemo fish in captivity and the wild. As a part time job, she teaches at the university. One of her favourite pastimes is to banter about current environmental issues. However, this tends to be only with people who agree, so it’s generally one-sided.

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