Brown rice nasi goreng with crispy fried egg

• porsi: Serves 4

Bahan-bahan

2 tsp sesame oil

1 red onion, sliced

200g firm tofu, sliced lhcm thick

3 garlic cloves, crushed

1 x 3cm piece of fresh ginger, peeled and grated

600g cooked brown rice, chilled overnight

2 tsp sambal oelek or sriracha hot sauce

1 tsp soy sauce

2 tsp ketjap manis

1 large carrot, grated

¼ head of green cabbage, shredded

½ head of broccoli, finely chopped

3 tbsp vegetable oil

4 eggs

To garnish (optional but recommended!):

Large handful of fresh coriander, chopped

Spring onions, sliced

Unsalted roasted peanuts, crushed

Fresh red chillies, sliced

Lime wedges, for squeezing

Sriracha hot sauce

Soy sauce

Petunjuk

1 Heat the sesame oil in a large wok or non-stick pan over a medium heat.

2 Add the onions and cook for 2-3 minutes or until just beginning to colour. Add the tofu and cook until crispy and golden on all sides. Add the garlic and ginger and cook for one minute.

3 Add the chilled rice, sambal oelek, soy sauce, ketjap manis and vegetables. Cook for 3-5 minutes or until the vegetables are just cooked through but still crunchy.

4 Add the vegetable oil to a separate large non-stick pan over a medium-high heat. Add the eggs and turn the heat down to medium. Cook for 2-3 minutes or until cooked to your liking, spooning the hot oil over the top of the eggs to help cook the white.

5 Divide the rice between serving bowls and top each portion with a fried egg. Add as many garnishes as desired and serve immediately.