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Vegan nasi goreng

Vegan nasi goreng

PT30M

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The name translates as 'fried rice' in Indonesian, and nasi goreng is a very satisfying, quick-to-prepare meal. We generally have it as a dinner, though for the brave it is traditionally eaten for breakfast using leftover rice from the previous night – it's Indonesia's bubble and squeak! Fried rice is commonly eaten throughout Asia, but it is the addition of wonder ingredient kecap manis (a sweet soy sauce) that gives nasi goreng its rich, distinctive taste.

Recipe and images extracted from The Fresh Vegan Kitchen by Charlotte and David Bailey, photography by Haarala Hamilton. Published by Pavilion.

Ingredients

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Method

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1
Begin by preparing the nasi goreng curry paste. Put all the ingredients in a food processor and blitz to a smooth paste
2
Place a wok over a medium heat and warm 2 tablespoons of the coconut oil, then stir in the curry paste and fry until aromatic
3
Add the green beans and carrot and sauté for a couple of minutes, then add the rice and cook for another couple of minutes, stirring constantly. Once the rice starts to heat up, add the shallots then the kecap manis, tamari, red chillies, Thai basil and salt and continue to cook until the rice is hot through
4
Meanwhile, put a frying pan over a medium heat and warm the remaining coconut oil. Add the bananas and pineapple and sauté on both sides until they've taken on a bit of colour. Set aside until ready to serve
5
Transfer the fried rice to bowls and top each one with a slice of the sautéed banana and a couple of sautéed pineapple slices. Garnish with the spring onions, tomato, cucumber, coriander and crispy fried shallots and serve
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