Vegetarian Nasi Goreng

Ingredients

• 125 g whole grain long-grain rice
• Salt
• 200 g carrots (2 carrots)
• 200 g red bell pepper (1 red bell pepper)
• 250 g Zucchini (1 Zucchini)
• 250 g leeks (1 stalk)
• 100 g small onions (2 small onions)
• 2 cloves garlic
• 40 g Ginger (1 piece)
• 25 g roasted peanuts
• 2 Eggs
• 2 tbsp Soy sauce
• 3 tbsp oil
• 2 tsp sambal oelek
• 75 g peas (frozen)
• Pepper

Instructions

1. 1.

   Add rice, 250 ml water and a pinch of salt to a pot and bring to a boil over medium heat. Stir once and simmer gently for about 15 minutes with the lid off until almost all liquid is absorbed.

2. 2.

   Meanwhile wash, peel and slice carrots into rounds. Quarter the bell pepper, remove seeds, wash and cut into strips. Wash zucchini, pat dry, halve lengthwise and slice thinly. Clean leeks, wash and cut into thin rings.

3. 3.

   Peel onions and slice into strips. Peel garlic and chop finely. Peel ginger and slice into thin ribbons.

4. 4.

   Place a clean kitchen towel over the pot with rice and cover with a lid. Reduce heat to the lowest setting and cook rice for 10–12 minutes until done.

5. 5.

   Meanwhile, roughly chop peanuts with a large knife.

6. 6.

   Whisk eggs in a small bowl with soy sauce and 2 tbsp water. Heat 1 tbsp oil in a wok or skillet. Fry the egg mixture as scrambled eggs, remove and set aside on a plate.

7. 7.

   Take pot off heat, let rice steam covered for about 7 more minutes, then fluff with a fork.

8. 8.

   While rice steams, heat remaining oil in the wok or skillet. Sauté onions, carrots, bell pepper, zucchini and leeks constantly stirring for 2–3 minutes. Add garlic and ginger and cook another 2 minutes. Remove and add to scrambled eggs.

9. 9.

   Sear cooked rice in the wok or skillet over high heat until crisp. Stir in sambal oelek and peas.

10. 10.

    Fold the sautéed vegetables and scrambled eggs into the rice, reheat everything together, season with salt and pepper, sprinkle roasted peanuts on top, and serve.