Mushroom, brown rice and an easy home-made sauce, creates a moreish variation of the traditional Indonesian Fried Rice Recipe, Nasi Goreng. It’s quick & sinfully delicious!
The one thing I missed when I was living in France, and what I loved when I returned to Australia, was the different food options available.
Being a hub of so many different cultures, a simple walk down the street offers countless choices ranging from sticky Japanese dumplings to a hearty African stew or a gorgeous Greek moussaka. But the one dish I missed the most was from the Indonesian restaurant that was across the street from my home in St Kilda.
The restaurant filled the street with the sound of laughter, and on winter’s day sharing a comforting bowl of fried rice, “Nasi Goreng”, with a friend was a delicious treat.
I’ve wanted to incorporate healthier alternatives to the dishes I love during my regular day-to-day life, so I developed a variation from the traditional Indonesian Fried Rice Recipe, Nasi Goreng.
It’s taken weeks to create this recipe. My aim was to create a whole, plant-based variation, but maintain the integrity of the flavours from the original. Between trying to replace the traditional white rice with brown, substitute pork mince, and create a simple sauce over the highly processed kind found in most supermarkets. All in all, it’s been a fun challenge! What I love even more is that it caters to gluten-free intolerance, and vegan too if you omit the egg!
I am completely smitten with this version! I would go as far to say it’s now my favourite, yes, even compared to the restaurant! 😉
- 1 cup of brown rice *
- 2 1/4 cups of home-made vegetable stock
- 1 tablespoon sesame oil
- 500g mushrooms, washed and finely diced.
- 4 x spring onions, sliced
- 2 x garlic clove, crushed
- 1 x red chilli, finely diced
- 1/2 stalk coriander, stems finely chopped and leaves kept aside.
- 2cm knob ginger, grated
- 1 x carrots, cut into match sticks
- 1 x red capsicum, seeds removed and finely sliced
- 4 x organic eggs, fried (omit for vegan version)
- (makes roughly 1/3 of a cup)
- 1/4 cup tamari*
- 1/4 cup brown sugar
- 240g bean sprouts
- Coriander Leaves
- Toasted cashew nuts
- 1 x small red chilli, finely sliced
- If time permits, soak the brown rice in water with a teaspoon of apple cider vinegar for a minimum of 4 hours.
- In a saucepan over a medium heat, bring the brown rice and the vegetable stock to boil. Reduce to a gentle simmer and cook for 20 to 25 minutes or until el dente. Once cooked, set aside to cool.
- While the rice is cooking, to make the Gluten-Free Kecap Manis, in a small saucepan over a medium heat add the tamari and brown sugar, stirring occasionally until the sauce is thick in consistency. Put aside.
- Meanwhile, on a medium to high heat, preheat a wok with some sesame oil. Place the mushrooms and cook until the liquid evaporates and the mushrooms become golden brown.
- Once the mushrooms are brown, include the spring onions, crushed garlic, red chilli, coriander stalks and ginger, cook for one minute or until aromatic.
- Add the carrots and red capsicum string occasionally for roughly 2 - 5 minutes. Add the cooked brown rice to the pan, cooking on a high heat for a further 2 minutes. Include the home-made Gluten-Free Kecap Manis, stirring until well-combined.
- Distribute the Vegetarian Nasi Goreng among four bowls and top with bean sprouts, fried egg, fresh chilli, remaining coriander leaves and toasted cashew nuts.
- * Tamari is fermented soy sauce with a lower salt content and typically gluten-free depending on the brand.
- * The rice typically tastes better if you’re using left-over rice from the day before, or if it has been cooked and left in the fridge for a few hours.
I would love to hear about your favourite restaurant’s dish in the comments below! 🙂