Wild rice nasi goreng

Name: Wild rice nasi goreng
Total time: 1 h 15 min
Ingredients: 100g of wild rice; 1 tsp coconut oil; 1 small onion, diced; 1 garlic clove, finely grated; 1 knob of ginger, finely grated; 200g of chestnut mushrooms, quartered; 1 tbsp of chilli and black bean sauce; 1/4 tsp sea salt; 1/2 small cucumber, roughly chopped; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 1 tsp soy sauce, or tamari; 1 tsp toasted sesame seeds; 1/2 tsp sugar, or 1 tsp mirin; 1/2 hispi cabbage, or sweetheart cabbage; 1 tsp sesame oil; 1/4 tsp sea salt; 2 eggs; 1 tsp coconut oil; 2 tbsp of peanuts, salted and chopped; 2 spring onions; 2 lime wedges; sriracha, to taste

by Joey O'Hare

Item 1 of 1

Main
easy
2
1 hour 15 minutes

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Nasi goreng is an Indonesian fried rice dish usually served for breakfast, but delicious at any time of the day. Recipes vary from household to household, but in Joey's version healthy and flavourful wild rice is used as a base. The rice is topped with sweet and smoky charred cabbage, tangy sriracha hot sauce, a fresh, zingy smacked cucumber salad and a fried egg.

First published in 2020

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This nasi goreng recipe packs a fantastic flavour punch! The wild rice base is loaded with mushrooms and seasoned with a fermented black bean and chilli sauce, which you can find jars of at larger supermarkets or online. The smacked cucumber salad is refreshing and zingy and the charred cabbage is smoky and sweet – the two play off each other really well.

Ingredients

Metric

Imperial

Wild Rice

100g of wild rice
1 tsp coconut oil
1 small onion, diced
1 garlic clove, finely grated
1 knob of ginger, finely grated
200g of chestnut mushrooms, quartered
1 tbsp of chilli and black bean sauce
1/4 tsp sea salt

Smacked cucumber salad

1/2 small cucumber, roughly chopped
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp soy sauce, or tamari
1 tsp toasted sesame seeds
1/2 tsp sugar, or 1 tsp mirin

Charred cabbage

1/2 hispi cabbage, or sweetheart cabbage
1 tsp sesame oil
1/4 tsp sea salt

To serve

2 eggs
1 tsp coconut oil
2 tbsp of peanuts, salted and chopped
2 spring onions
2 lime wedges
sriracha, to taste

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Method

Boil the wild rice according to the packet’s instructions. Once cooked, drain the rice and set aside to steam-dry

As the rice is cooking, preheat an oven to 240°C/gas mark 9. Have an oven rack near the top ready to char the cabbage

Heat the coconut oil in a medium-sized saucepan over a moderate heat. Once hot, add the diced onion and sauté for 6 minutes. It should soften and start to caramelise

Add the garlic and ginger and stir, then continue cooking for 2 more minutes

Add the chopped mushrooms, stir well, and continue cooking for 6 more minutes

Finally, add the chilli and black bean sauce and stir well, immediately followed by the cooked rice and sea salt

Turn the heat down low and gently stir-fry the rice for 6 minutes, or just enough to re-heat through. Things should look moist and juicy (thanks to the mushrooms' natural moisture) rather than dry. Once the rice has warmed through fully, turn off the heat and cover to keep things warm before plating

Cut the cabbage in half lengthways; pop one half back in the fridge for a future recipe and halve the second one into quarters. Lightly rub the wedges of cabbage with the sesame oil and sprinkle with sea salt. Roast this at the top of your preheated oven for 6 minutes

After 6 minutes, remove the cabbage from the oven and wrap in tinfoil. Turn the oven down to 200°C/gas mark 6 and return the cabbage parcel to the oven to cook for a further 6 minutes

Meanwhile, make the smacked cucumber salad. Lightly crush the pieces of cucumber using the flat side of a large knife

In a small bowl, whisk together the oil, vinegar, soy sauce, sesame seeds and sugar (or mirin) to make a dressing

Add the cucumber to the dressing and muddle together well. The ‘smacked’ cucumber will absorb the dressing and become juicy and flavoursome. Allow this to macerate for a few minutes while you fry the eggs

Heat a teaspoon of coconut oil in a medium saucepan over a high heat. Crack in 2 eggs (trying to keep them separate from one another) and fry to your liking

Divide the wild rice mixture between warmed bowls, add the charred cabbage on the side and top with the crispy fried egg and the smacked cucumber salad

Garnish with sliced spring onions, toasted peanuts, a wedge of fresh lime and sriracha sauce

First published in 2020

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Joey O'Hare

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

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