Nasi Goreng with Sesame Omelette Ribbons

Nasi Goreng with Sesame Omelette Ribbons

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, January 5, 2020.
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Ingredients

Nasi Goreng

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water
  • 1 red onion, finely diced
  • 1 pack nasi goreng paste
  • 2 Tbsp soy sauce
  • 1 courgette, thinly diced
  • 1 pack baby spinach

Omelette

  • 8 eggs
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil

Garnishes

  • 1 red chilli, thinly sliced (optional)
  • 1 pack mung bean sprouts
  • 1 bunch coriander, leaves picked
  • 1 bunch mint, leaves picked
  • 2 Tbsp chopped, roasted peanuts
  • 1 pack Asian ketchup
  • 2 packs crispy shallots

Steps

  1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep onion & garnishes. Set aside separately.
  3. Prep omelette. In a bowl, whisk all omelette ingredients together.
  4. Cook omelette. Heat a non-stick fry-pan on medium heat with a drizzle of oil. Add a quarter of the omelette mixture to pan. Cook omelette for about 1-2 minutes each side, until golden and cooked through. Transfer to a chopping board and repeat with remaining mix. Slice into ribbons and set aside, covered to keep warm. Reserve pan.
  5. Finish nasi goreng. Return pan to medium heat with a little more oil. Cook onion and nasi goreng paste for 2-3 minutes, until fragrant. Add cooked rice and first measure of soy sauce and fry for 3-4 minutes, until hot. Add courgette and cook for 2-3 minutes. Remove rice from heat, stir through spinach to wilt and season.
  6. Serve nasi goreng topped with omelette ribbons and garnishes.

Nutritional Information

Energy 2372 kj
567 kcal
Protein 22.0g
Carbohydrate 74.7g
Fat 19.1g