Name: Brown Rice Mushroom Nasi Goreng
Yield: 4 servings
Ingredients: 2 cups brown rice; 1 tbsp peanut oil; 400 g cup mushrooms, sliced; 2 cloves garlic, crushed; 2 spring onions, sliced; 2 tbsp kecap manis (sweet soy sauce); 1 tbsp soy sauce; 4 eggs; 1 cucumber, sliced; 6 cherry tomatoes, halved; Crispy fried shallots; Sambal oelek or chilli oil

Brown Rice Mushroom Nasi Goreng

Yields4 Servings

Approximate recipe cost: $12.25

Approximate serve cost: $3.06

Ingredients:

2 cups brown rice

1 tbsp peanut oil

400 g cup mushrooms, sliced

2 cloves garlic, crushed

2 spring onions, sliced

2 tbsp kecap manis (sweet soy sauce)

1 tbsp soy sauce

4 eggs

Optional Sides:

1 cucumber, sliced

6 cherry tomatoes, halved

Crispy fried shallots

Sambal oelek or chilli oil

Method:

1

Rinse the rice under cold running water.

2

In a large saucepan, bring 4 -5 cups of water to the boil. Add the rice and cook for 35-40 minutes or until tender. Remove from the heat, strain and set aside in the fridge until ready to use.

3

Heat the peanut oil in a large frying pan or wok over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until softened. Add the crushed garlic sliced spring onions and cook for an additional 2 minutes.

4

Stir in the kecap manis and soy sauce, mixing well to combine.

5

Add the cooked rice to the pan, stirring to ensure the rice is evenly coated with the sauce. Cook for 3–5 minutes, allowing the rice to heat through and absorb the flavours.

6

Add a small amount of additional oil to a skillet. Crack the eggs into the pan, one at a time and fry until the egg white is set. If you prefer the yolk to be cooked, you may flip the egg and continue to cook.

7

Divide the nasi goreng among serving plates. Top each with a fried egg.

8

Serve with optional sides of sliced cucumber, halved cherry tomatoes, crispy fried shallots, and a drizzle of sambal oelek or chilli oil if using.

Ingredients