Broad beans, snow peas, baby spinach and Swiss chard have filled the beds in our garden recently. These veggies are at their best when fresh. The natural sugars in the beans and peas began to diminish immediately after they are picked. To get the most from your veggies it’s best to consume them soon and with minimal cooking. Considering the crazy heat we’ve had in Sydney, spending less time behind the stove isn’t something to complain about. I made this number the other night using up some leftover boiled rice. It’s my take on the Indonesian Nasi Goreng or Fried Rice.
- 2tbsp sunflower oil
- 4 eggs, lightly beaten
- 2 cloves garlic, minced
- 5 cm piece ginger, minced
- 2 carrots, sliced into 2cm strips
- 100g snow peas, trimmed
- 100g button mushrooms, sliced
- 400g cooked jasmine rice (or basmati or any other white rice)
- 2 tbsp kecap manis (see Brendon’s tips)
- 2tsp soy sauce
- 2tsp hot chili sauce (optional)
- 1/2 small lemon, juiced
- 1tsp sesame oil
Heat 1tbsp of the oil in a large wok or frying pan over a medium-high heat. Just as it starts to sizzle, add the beaten eggs, tilting the pan so that the egg coats the surface. You’re basically making an omelet that will be stirred through the rice later. Once golden brown on one side, flip over and fry on the other. Remove from the pan and slice into thin strips. Reserve.
Add in the garlic, ginger and vegetables and stir-fry for 2 minutes. Throw in the rice and sauces and stir fry for 3-5 minutes or until the rice has browned and the vegetables have cooked.
Return the omelet to the pan with lemon juice and sesame oil and give the whole dish one final toss to mix. Serve.
Brendon’s Tips: Kecap manis is a dark, syrupy soy sauce used in Indonesian cooking. Find it in Asian grocery stores and most supermarkets You can pretty much use whatever veggies you like in this recipe. Got any suggestions? Post them in the comments below.
Happy Cooking and Keep Smiling,