Nasi Goreng with pork, egg, carrot ribbons and brown rice recipe
Yes, it’s fried rice, but that doesn’t mean it’s not good for you. This nasi goreng with pork, egg, carrot ribbons and brown rice recipe serves up a dish of all the right stuff.
Ingredients (serves 1)
40g brown rice
30g spinach
1/2 red chilli
2cm fresh ginger
1 tbsp tamari (soya)
2tsp sesame oil (sesame)
170g pork loin
100g carrot
1/2 lime
1 egg
Already in your kitchen
Sea salt and black pepper
Coconut oil, or olive oil
Method
Boil a kettle. Rinse the brown rice and add to a saucepan with 200ml boiling water and a pinch of sea salt. Simmer for 20 to 25 minutes.
In the last two minutes of cooking the rice, add the spinach to the pan, then drain.
Meanwhile, to make the marinade, finely chop the red chilli and peel and finely chop the ginger. Place the chilli and ginger in a bowl with the tamari and sesame oil and mix well.
Slice the pork very thinly and place in the marinade bowl, stir to coat the pork and leave for five minutes to marinate.
Peel the carrot. Using a peeler, slice the carrot into long thin ribbons.
Heat a frying pan on a medium heat, add the pork and marinade to the pan and cook for six minutes, stirring occasionally.
Then add the carrot ribbons and squeeze in half of the juice from the lime, and fry for two to three minutes until the pork is cooked through.
Remove the pork and carrot ribbons from the pan.
Heat the same frying pan with 1 tsp oil and fry the egg for a few minutes until cooked.
To serve, spoon the pork and carrot ribbons onto a warm plate alongside the spinach rice. Drizzle over the remaining lime juice and top with the fried egg.
Recipe courtesy of Mindful Chef
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