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Cabbage nasi goreng
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4 tbsp groundnut oil
6 salad onions, sliced
20g fresh root ginger, chopped
2 cloves garlic, sliced
2 medium carrots, shredded
½ savoy cabbage (about 400g), shredded
200g cooked and chilled fragrant jasmine rice
3 tbsp light soy sauce
Sriracha chilli sauce and lime wedges, to serve
1. Heat 2 tbsp oil in a large wok set over a high heat. Add the salad onion and stir-fry for 2-3 minutes, until softened. Add the ginger and garlic and cook for 1 minute. Toss in the carrots and cabbage and cook for 2 minutes, followed by the cooked rice. Once the rice is piping hot, season with the soy sauce. Divide the mixture between warm serving plates.
2 Wipe out the pan and return to a low-medium heat. Gently fry the eggs, in batches if needed, in the remaining 2 tbsp oil for 2-3 minutes, until the whites are set and the edges are golden. Place one on each plate, drizzle with chilli sauce and serve with lime wedges.
Typical values per serving:
This recipe was first published in September 2017.