Nasi goreng

Recipe uploaded by

olive magazine

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat 1 tbsp oil in a large non-stick pan or wok. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
2. Heat another tbsp oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
3. Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.

Per serving

656 kcalories, protein 14.8g, carbohydrate 63.4g, fat 29.7 g, saturated fat 4.7g, fibre 3.6g, salt 1.26 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/12257/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• olive oil for frying
• 2 eggs , beaten
• 2 red chillies , shredded
• 4 shallots , finely sliced
• 1 garlic clove , finely chopped
• 1 large carrot , peeled and julienned
• 150g chestnut mushrooms , sliced
• 250g basmati rice (either cook 125g of rice, or use a 250g pack of ready cooked)
• 2 tsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp chilli sauce
• ¼ cucumber , cut into skinny batons
• sesame oil

Per serving

656 kcalories, protein 14.8g, carbohydrate 63.4g, fat 29.7 g, saturated fat 4.7g, fibre 3.6g, salt 1.26 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk