NASI GORENG SPICES RECIPES

Steps:

• Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool.
• While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside.
• Whizz the garlic, half the chilli and half the onion to a paste in a blender.
• Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot.
• Season and stir in the coriander leaves; serve immediately.

Steps:

• Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.
• Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.
• Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.