Nasi goreng with egg recipe

Ingredients

• 120 g brown rice
• Oil spray
• 2 large eggs, whisked
• 1 tablespoon sesame oil
• ½ small onion, finely diced
• 1 garlic clove, crushed
• 1 cm fresh ginger, peeled and grated
• ¼ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 100 g chicken breast fillet, thinly sliced
• 1 fresh long red chilli, seeds removed and thinly sliced
• 4 teaspoons reduced-salt tamari or soy sauce
• 1 medium carrot, grated
• 1 large handful bean sprouts
• 100 g Chinese cabbage, shredded
• 1 tablespoon fresh coriander
• 1 spring onion, sliced
• 20 g unsalted peanuts, chopped
• Lime wedges, to serve

1. Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
2. Meanwhile, heat a small non-stick frying pan over medium heat and spray lightly with oil spray. Pour in the egg and swirl to cover the base of the pan. Cook for 1–2 minutes or until the egg is set. Place the omelette on a plate and set aside to cool. When cool enough to handle, slice into thin strips.
3. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until soft and translucent. Add the garlic, ginger, turmeric and cumin and cook for 1 minute or until fragrant.
4. Add the chicken and cook for 5 minutes until lightly browned on both sides.
5. Add the rice, chilli and tamari or soy sauce and toss gently to combine.
6. Add the carrot, bean sprouts and cabbage and cook for 3–4 minutes or until all the vegetables are tender.
7. To serve, place the nasi goreng on two serving plates and top with the egg, coriander, spring onion and peanuts. Serve with lime wedges on the side.