Quick & spicy nasi goreng

2 of 5-a-day autumn meal for one midweek quick sriracha student weeknight

N/A

Source

Ingredients

2 tbsp vegetable oil

1 small onion, finely sliced

2 garlic cloves, crushed

1 carrot, grated

½ small Chinese or Savoy cabbage, shredded

175g cooked brown rice

1 tbsp fish sauce (optional)

1 tbsp soy sauce

1 egg

hot sriracha chilli sauce, to serve

Method

Heat the oil in a wok over a high heat. Add the onion and cook for 3-4 mins until softened and slightly caramelised. Add the garlic and stir for 1 min.

Toss in the carrot and cabbage, then cook for 1-2 mins. Add the rice and stir to warm through. Pour in the fish sauce, soy sauce and some seasoning. Make a well in the centre of the wok and crack in the egg. Fry until the white is nearly set.

Serve the rice in a large bowl, topped with the fried egg and drizzled with chilli sauce.