VEGETARIAN NASI GORENG WITH GRATED VINEGARED CARROTS

Although originally an Indonesian dish, thanks to the many exploits of the Dutch seafarers in centuries past, this is a staple food very readily available in the Netherlands. An excellent dish to use up leftover veggies or proteins, with a subtle heat countered by fresh, zesty vinegared carrots, this is a great weekday go to meal for the whole family. 

 

VEGETARIAN NASI GORENG WITH GRATED VINEGARED CARROTS

 

2 portions

Ingredients

2 shallots

1 large piece of fresh ginger

4 tbsp ketjap manis

3 tbsp sweet chili sauce

1 1/2 cup cooked rice

1/2 cup peanuts, chopped

A quarter of a head of iceberg lettuce

3 large shredded carrots

1 tbsp red wine vinegar

1 tbsp lime juice

 

Method

1. Cook the rice and let it cool down. It is also possible to use leftover rice or simply cook rice the night before.

2. In a small bowl, mix the ketjap manis and sweet chili sauce. Finely chop the ginger and shallots and add them to the sauce mixture to marinate.

3. In a cast iron pan, toast the chopped peanuts for a few minutes (no oil needed). Then add these to the marinade.

4. Shred the carrots and mix them in a bowl with the vinegar and lime juice. Set aside.

5. Arrange the washed lettuce on plates to serve.

6. Heat up a little oil in a wok or cast iron frying pan. Add the marinade and rice and fry on medium high heat for about five minutes.

7. Serve with some extra chili sauce.

NB: this dish is absolutely delicious with a fried egg on top too for some added protein.

Vegetarian Nasi Goreng I Finn´s Foods
Vegetarian Nasi Goreng I Finn´s Foods
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