Nasi Goreng

Serves 2

Ingredients

• 300 g cooled cooked jasmine rice

• 1 cup vegetables and other ingredients of your choice, such as tofu, bell pepper, onion, green onion, etc.

• 1 tbsp finely chopped garlic and ginger, combined

• ½ tsp coriander seeds

• ½ tsp vegetable bouillon powder

• 1 tbsp ABC kecap manis

• 1 tsp light soy sauce

• 1 tsp sambal oelek (or chili sauce)

• 1 tbsp oil

For topping: fried shallots, green onions, or both

Method

1. Heat the oil in a wok or large frying pan. Toast the coriander seeds until fragrant.

2. Add the garlic and ginger and stir-fry until fragrant. If using onion, you can add it at this stage and cook until softened.

3. Add all the remaining vegetables and other ingredients and stir-fry briefly.

4. Once the ingredients are cooked through, add the cold cooked rice, breaking up any clumps as you stir-fry.

5. When the rice starts to separate and become fluffy, add the vegetable bouillon powder and soy sauce. Stir-fry until well combined.

6. Finally, add the kecap manis for sweetness and the sambal oelek to adjust the spiciness to your taste.

7. Serve topped with fried shallots and/or sliced green onions.

   You could serve it in two pineapple boats.(Image from one of my event)