Vegan Nasi Goreng by Lara Lee
240g cooked rice, cooled
Neutral cooking oil
2 garlic cloves, thinly sliced
½ white or brown onion, finely sliced (or 2 banana shallots or 4 Thai red shallots)
4cm or 20g ginger, finely chopped (optional)
1 long red chilli, finely sliced (optional)
125g shiitake mushroom, stems removed and sliced (or replace with any veg)
1 pak choi, cut into chunks (or replace with a handful of any greens)
100g firm tofu, sliced (or replace with 100g of any protein)
2 eggs (optional for non-vegan option)
Prawn crackers (or crisps or pop chips) to serve (optional)
2 tbsp kecap manis (or make your own with me with light soy sauce and sugar)
1½ tbsp light soy sauce
1 tbsp tomato ketchup or sambal oelek
¼ tsp ground turmeric (optional)
Large pinch of white pepper (optional)
½ tsp ground cumin (optional)
½ tsp ground coriander (optional)
Heat 2 tablespoons of oil in a large wok or frying pan on a medium-high heat. Add the garlic, onion, chilli and ginger and cook for 3 minutes until it begins to soften. Add the shiitake and cook for another 2 minutes, and then add the pak choi for 1 minute. Add the rice to the pan, breaking up any clumps and then add the sauce and tofu and combine.
Meanwhile, add ½ tablespoon of oil to a non-stick pan on a high heat and when hot, crack the two eggs (if using) into the pan and turn the heat down to medium. Continue cooking until the whites are cooked through.
Transfer onto 2 serving plates and garnish with the fried eggs and a side of prawn or kerupuk crackers.