Brown rice nasi goreng recipe

This brown rice nasi goreng recipe from the Lorna Jane Clean and Simple Eating cook book is the perfect, spiced dish for a little taste of Indonesia.

Serves 4

1 whole gai lan (Chinese broccoli) (300g)
1 whole choy sum (Chinese flowering cabbage, similar to bok choy) (450g)
½ cup firmly packed fresh coriander leaves
4 extra large organic eggs
2tbsp coconut oil
6 shallots, halved, sliced thinly
4cm (1½-inch) piece fresh ginger, grated finely
2 cloves of garlic, crushed
2 fresh long red chillies, seeded, sliced thinly
150g (5 ounces) button mushrooms, quartered
100g (3½ ounces) shiitake mushrooms, sliced thinly
115g (4 ounces) baby corn, halved lengthways
3 cups (500g) cooked brown rice [see note below]
1tsp sesame oil
2tbsp tamari

Separate the stalks from the leaves of the Asian greens – gai lan and choy sum. Chop stalks into approximately 5cm (2-inch) lengths and halve thick stalks lengthways. Chop the leaves into 10cm (4-inch) pieces. Chop half the coriander leaves coarsely, keeping the remaining leaves whole.

Boil the eggs to your liking and set aside. While eggs are cooking, heat 1 tablespoon of coconut oil in a wok over medium heat and stir-fry shallots for 6 minutes until soft and light golden. Add ginger, garlic and 1 chilli and stir-fry for 5 minutes until softened. Transfer mixture to a bowl.

Add 1 tablespoon coconut oil to the wok over a medium-high heat and stir-fry mushrooms and corn for 5 minutes or until just tender. Set aside. Add chopped Asian green stalks, ¼ cup water and stir-fry for 3 minutes. Add Asian green leaves, cooked rice, sesame oil, tamari. Return the shallot mixture and mushroom mixture to wok with the chopped coriander leaves and stir-fry for 4 minutes or until rice is hot and leaves are wilted. Season to taste. Slice the boiled eggs finely.

Serve all components topped with remaining coriander leaves, chilli and boiled eggs and sauce.

NOTE: You will need to cook about 1¼ cups (250g) brown rice to make 3 cups (500g) cooked rice, following packet directions, for this recipe.

Per serving: 20.9g protein; 17.8g fat; 10.8g saturated fat; 44.4g carbohydrate; 10.9g fibre

This recipe is from the Lorna Jane Clean and Simple Eating cook book, available at activeinstyle.co.uk