Sprout Nasi Goreng (4)

A Vegan recipe from ” East” by Meera Sodha. If you are not Vegan you could top with a fired egg.

Sprout Nasi Goreng (4)
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Sprout Nasi Goreng (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Place the rice in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a pan, add 600ml of freshly boiled water and bring to the boil.
  2. Place the lid on, then turn the heat down to a whisper and cook for 15 minutes. Take off the heat and leave to steam with the lid on.
  3. To cook the nasi goreng base, heat the rapeseed oil in a large frying pan on a medium flame and fry the onion, stirring, for 5 minutes.
  4. Add the garlic and two-thirds of the chopped chillies, cook for 2 minutes more, then add all but 2 large handfuls (or about 150g) of the sprouts. Fry for 8 minutes, leaving them undisturbed for a couple of minutes at a time, so they get some colour on them.
  5. Then stir in the tomato purée, kecap manis, salt and a tablespoon each of soy sauce and vinegar. Cook for another 5 minutes, then take off the heat.
  6. To make the marinated sprouts, put the remaining raw sliced sprouts into a bowl with 1 tablespoon of soy sauce, 1 tablespoon of vinegar, the sesame oil, sugar and the remaining chopped chillies. Mix very well and set aside.
  7. To finish the nasi goreng, put the sprout and onion pan on a medium heat and gently scoop in the steamed rice, folding it in until well mixed.
  8. Heat through, stirring gently, for 5 minutes, until the rice is nice and hot, and season with salt to taste. Transfer to a big platter, scatter the marinated sprouts over the top, and serve.
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