Miguel Barclay’s nasi goreng
- 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
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.