Recipe of the week


Vegan shallot and vegetable nasi goring

Veganuary may be over, but if you want to continue a Vegan lifestyle or a more healthy eating regime, the following recipe is a wonderful option
Serves: 2
Preparation time: 15 minutes
Cooking time: 25 minutes

Fried rice is the perfect speedy comfort food, great on a Friday night served with a couple of cold beers. Use your favourite chilli sauce here -try it with sriracha or sweet chilli sauce or an authentic Indonesian Sambal Oelek sauce if you can find it.

6 tbsp vegetable oil
6 shallots, finely sliced
2 cloves garlic, sliced
3 shallots, sliced
2 carrots, cut into matchsticks
3cm fresh ginger, grated
250g spring greens, finely shredded
2 tbsp soy sauce
1 tbsp tomato ketchup
juice 1/2 lime, or more to taste
1-2 tsp chilli sauce, to taste, plus extra to serve
250g cooked basmati rice
to serve: 50g peanuts, roughly chopped

Method: Heat the vegetable oil in a wok over a medium high heat and add the shallots. Fry for a good 15 minutes, stirring frequently, until they are deep golden brown, turning the heat down a little if they start to catch at the edges. Scoop from the oil with a slotted spoon and drain on a plate lined with a few sheets of kitchen paper.

They will crisp up as they cool.
Drain all but a tablespoon of oil from the wok.
Set the wok back over the heat and add the garlic, stir frying for a minute until lightly golden. Add the shallots, carrots and ginger and fry for a further 3 minutes until the carrots are just starting to soften. Add the spring greens and keep frying for another 3 minutes.

Stir through the soy sauce, ketchup, lime juice and chilli sauce, stirring well to mix through.

Tip in the rice, season to taste with a little salt and pepper and stir fry for a final 3 minutes until everything is piping hot.

To serve, spoon the nasi goreng into warmed bowls. Top each with a the peanuts and crispy shallots. Serve immediately with extra chilli sauce.




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