Nasi goreng

Miguel Barclay’s nasi goreng

Miguel Barclay shares his Indonesian-inspired comfort-food dish combining fried rice and shredded veg, with egg and chilli sauce

By , 17 December 2019

(9 votes)

Miguel Barclay’s nasi goreng
  • Cook: 30 Mins
    plus cooling

  • Serves: 1

Nutritional Info
Each 452g serving contains
  • Energy

    2250KJ

    538KCAL

    27%
  • Fat

    19.4g

    med

    28%
  • Saturates

    3.6g

    low

    18%
  • Sugars

    9.9g

    low

    11%
  • Salt

    1.18g

    low

    20%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 498kJ/119kcal.
Ingredients
  • 80g brown rice, rinsed
  • 100g savoy cabbage, finely shredded
  • ½ carrot, cut into matchsticks
  • 1tbsp sesame oil
  • 1 clove garlic, crushed
  • 1tsp soy sauce
  • 1 medium egg
  • 1tsp Sriracha
Method
  • Put the rice and 150ml water in a pan, bring to a simmer, cover and cook over a medium heat for 15-20 mins or until all the water has been absorbed and the rice is cooked. Remove the lid and set the rice aside to cool slightly.

  • In a nonstick pan, fry the cabbage and carrots in a splash of the oil over a medium-high heat for a few mins until softened.

  • Add the rice, garlic, soy and the rest of the oil; fry for 3 mins. Transfer to a plate.

  • Fry the egg in the pan; place on top of the rice. Finish with a drizzle of sriracha to serve.