Let's Make Nasi Goreng!

Ingredients

FRIED RICE

• 2 cups brown rice

• 3 tbsp vegetable oil

• 2 tbsp coconut oil

• 3 bok choy, sliced

• 1/2 cup bean sprouts

• 1 cup white cabbage, sliced

• 1 carrot, cut into thin match sticks

• 2 big chillis, seeds removed and sliced

• 6 garlic cloves, sliced

• 2 green onions, sliced

• 1/2 tsp pepper

• 1 tsp veggie stock powder

SAUCE

• 1 teaspoon sesame oil

• 2 tablespoons soy sauce

• 2 tablespoons sweet soy sauce

• 2 teaspoons vegetarian oyster sauce

GARNISH

• 1/4 cup fried shallots, for garnish

• chilli flakes to garnish

• spring onions for garnish

• lime wedges for garnish

Method

1. Cook your rice according to the packet instructions. If possible cook your rice the day before and leave it in the refrigerator overnight. This will help dry out your rice and give your fried rice a good texture.
   
   
2. Add the sauce mixture to your rice, mix well and set aside.
   
   
3. In a wok or a large pan heat the coconut oil over medium-high heat. Add in the garlic and sauté for 2 minutes.
   
   Add in the bok choy, carrots, cabbage, chilli and green onions.
   
   Sauté for 3 minutes or until the vegetables start to wilt.
   
   Add in the veggie stock and continue to cook.
   
   Add in the bean sprouts and rice, and stir well so that the vegetables and sauce are evenly spread throughout the rice.
   
   Season with salt or pepper. Stir well.
   
   
4. Garnish with fried shallots, spring onion, chilli flakes and a lime wedge.