Nasi Goreng

2 standard portions

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Ingredients

• 3 tsp oil
• 4 medium eggs
• ½ onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, chopped
• 2 spring onions, chopped
• 200g / 7oz chinese or sweetheart cabbage, shredded
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 300g / 2 cups cooked long grain rice
• Optional to top: large lettuce leaves, fresh coriander and chilli sauce

Method

1. Add one teaspoon of oil to a wok and heat. Crack in two of the eggs and whisk quickly. Cook the eggs for 3-4 minutes like you are making scrambled eggs. Remove from the heat and spoon the eggs into a bowl.
2. Add another teaspoon of oil in the same work and add in the onion. Fry for 2-3 minutes until they are starting to soften. Add the garlic, chilli and spring onions and cook for a further 2 minutes. Add the cabbage and continue to stir fry for another 3-4 minutes until it is soft but still with a little bite to it.
3. Mix in the fish sauce and soy sauce and then add the cooked rice and scrambled eggs. Mix everything together well.
4. Divide the rice mixture between two large lettuce leaves.
5. Heat the last teaspoon of oil in the wok. Crack in the remaining two eggs and fry on a high heat for 3-4 minutes. Add the fried eggs to the top of the rice parcels.
6. To finish, drizzle with chilli sauce and sprinkle on some chopped fresh coriander.