Indonesian Nasi Goreng

Name: Indonesian Nasi Goreng
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 Carrots; 3 Peppers (e.g. green, yellow and red); 2-3 Spring onions; 150 g Mushrooms; 125 g Mongoose or; 7-10 Tbsp Soybean seedlings; 3 TABLESPOONS Oil; 6-8 TABLESPOONS Soy sauce; 7-10 Tbsp Sambal Oelek or Cayenne pepper; 4 Eggs; 7-10 Tbsp Coriander

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 Carrots
3 Peppers (e.g. green, yellow and red)
2-3 Spring onions
150 g Mushrooms
125 g Mongoose or
7-10 Tbsp Soybean seedlings
3 TABLESPOONS Oil
6-8 TABLESPOONS Soy sauce
7-10 Tbsp Sambal Oelek or Cayenne pepper
4 Eggs
7-10 Tbsp Coriander

Directions

1
Put rice in about 500 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes until it has absorbed all the liquid
2
Peel or clean and wash the vegetables. Cut carrots and peppers into strips, spring onions into rings. Clean, wash and slice the mushrooms. Sort the sprouts, rinse and drain
3
Heat 1 tablespoon of oil in a large frying pan. Sauté the mushrooms in it. Season, take out. Heat 1 tbsp. oil in the frying fat. Fry the vegetables for 5-7 minutes, turning them over and seasoning them. Add rice and fry for another 2-3 minutes. Add the sprouts and fry briefly. Add mushrooms again. Season to taste with soy sauce and Sambal Oelek
4
Heat 1 tablespoon of oil in a frying pan. Beat the eggs and fry them until they are fried. Season with salt and pepper. Arrange and garnish everything