Name: Vegetarian nasi goreng
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 brown onion (80g), chopped coarsely; 2 clove garlic, quartered; 5 centimetre piece fresh ginger (25g), chopped coarsely; 2 fresh long red chillies, chopped coarsely; 1 tablespoon peanut oil; 4 eggs, beaten lightly; 150 gram oyster mushrooms, chopped coarsely; 1 green capsicum (200g), chopped coarsely; 1 red capsicum (200g), chopped coarsely; 200 gram fresh baby corn, chopped coarsely; 4 cup cold cooked white long-grain rice; 1 cup (80g) bean sprouts; 3 green onions, sliced thinly; 2 tablespoon japanese soy sauce; 1 tablespoon kecap manis

Ingredients

1 brown onion (80g), chopped coarsely

2 clove garlic, quartered

5 centimetre piece fresh ginger (25g), chopped coarsely

2 fresh long red chillies, chopped coarsely

1 tablespoon peanut oil

4 eggs, beaten lightly

150 gram oyster mushrooms, chopped coarsely

1 green capsicum (200g), chopped coarsely

1 red capsicum (200g), chopped coarsely

200 gram fresh baby corn, chopped coarsely

4 cup cold cooked white long-grain rice

1 cup (80g) bean sprouts

3 green onions, sliced thinly

2 tablespoon japanese soy sauce

1 tablespoon kecap manis

Method

1.Blend or process brown onion, garlic, ginger and chilli until almost smooth.

2.Heat 1 teaspoon of the oil in wok. Pour half the egg into wok; cook omelette, tilting wok, until omelette is set. Remove omelette from wok; roll tightly then slice thickly. Repeat using another teaspoon of oil and remaining egg.

3.Heat remaining oil in wok; stir-fry brown onion mixture until fragrant. Add mushrooms, capsicums and corn; stir-fry until tender.

4.Add rice, sprouts, green onion and sauces; stir-fry until hot, season to taste.

5.Serve nasi goreng topped with omelette.

You need to cook about 2 cups white long-grain rice the night before making this recipe. Spread it evenly onto a tray and refrigerate overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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