Vegan shallot and vegetable nasi goreng
Fried rice is the perfect speedy comfort food, great on a Friday night served with a couple of cold beers. Use your favourite chilli sauce here -try it with sriracha or sweet chilli sauce or an authentic Indonesian Sambal Oelek sauce if you can find it.
Serves: 2
Preparation time: 15 minutes
Cooking time: 25 minutes
You’ll need
6 tbsp vegetable oil
6 shallots, finely sliced
2 cloves garlic, sliced
3 shallots, sliced
2 carrots, cut into matchsticks
3cm fresh ginger, grated
250g spring greens, finely shredded
2 tbsp soy sauce
1 tbsp tomato ketchup
juice 1/2 lime, or more to taste
1-2 tsp chilli sauce, to taste, plus extra to serve
250g cooked basmati rice
to serve
50g peanuts, roughly chopped
What to do
Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper. They will crisp up as they cool.
Drain all but a tablespoon of oil from the wok.
Set the wok back over the heat and add the garlic, stir frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.
