My brother came to visit today. You will love this ... he is a butcher! You have to appreciate life's killer & cracking sense of humour! Anyways, I wanted to cook lunch for him, I had some rice leftover so I made this nasi goreng. He was munching away, I am guessing he wasn't expecting much in the way of flavour (although he has always loved & appreciated my cooking pre-vegan) and he says with a kind of happy surprise "Hey! this is really good!" Whuuuuuuuut?! No meat and its good??? I love him beyond words & way beyond our choices
Nasi Goreng ... my style
(serves 2 big portions)
1 brown onion diced
3 cloves garlic minced (1 tbsp from the jar)
2.5cm piece of ginger minced (.5tbsp from the jar)
1 tbsp chopped coriander stem
1 red birds eye chilli (use any chilli you like or omit totally, we like it hot:)
1 medium carrot grated
3 spring onions sliced
3/4 cup frozen peas
1 cup steamed jasmine rice (its best to use yesterdays rice that has dried out a bit, this dish is a good way to use up leftovers)
6 tbsp Braggs all purpose seasoning sauce (soy protein)
1 tbsp sesame oil
Get your pan cranking hot & put some oil in it (I used coconut oil). Drop in the onions and keep them moving, then add the garlic, ginger, chilli & coriander (beware! the chilli will try to arrest your breath!) keep the pan moving for about a minute then drop in the carrots. Cook for another minute then add the rice. Keep everything moving in the pan and make sure there are no more lumps in your rice. Add in your peas and spring onions until the peas are hot. Finally add the Braggs and sesame oil. Taste the rice and make sure it is salty and peppery enough for you.
Toppings: I cut some cherry tomatoes in half and put some kale and spinach on the bottom of the bowl. Sprinkle with sesame seeds, more spring onions & fried shallots (store bought) and anything else that fries your rice! I also served with some cucumber pickles, peanut satay sauce & limes from our tree, lemons work just as well. Enjoy!!