You may have noticed that I am quite in to rice at the moment. It’s really versatile, pretty cheap and I find I can be quite adventurous with what I add to it, with a (normally!) happy response from everyone in the family. This recipe is comforting and delicious, with the tasty texture of prawns, softness of the egg, the crunch of the veg and the subtle flavours of the sweetened soy sauce, ginger and coriander. You could experiment with the veg content – broccoli, mangetout and baby sweetcorn would also work well.
I got the kids to guess the secret ingredient (ginger) – they didn’t, but were interested to know that ginger (normally associated with gingerbread men!) was in there.
Allow about 30 mins to make the dish (or less if you use microwave rice – just add it at the same point without pre-cooking it). You can freeze any leftovers. The recipe is a simplified version of one in Annabel Karmel’s The Fussy Eaters Recipe Book, which is full of great ideas.
Indonesian fried rice (nasi goreng) – serves 4
160g rice (I like brown rice)
1/2 onion, thinly sliced
1/4 red pepper, chopped small
1 clove garlic, crushed
1/2 tsp grated/finely chopped ginger
Handful frozen peas
150g cooked prawns
1 1/2 tbsp dark soy sauce
1 tbsp brown sugar
4 spring onions, thinly sliced
Small handful coriander, roughly chopped
Cook the rice as per the instructions, then drain. Meanwhile heat the oil and add the onion, pepper, garlic and ginger and cook for around 5 mins, until the veg is tender. Add the cooked, drained rice, peas and prawns and stir fry for another few minutes, then add the beaten eggs, stirring constantly and scrapping the cooked egg off the bottom of the pan until it has scrambled (about 5 mins max). Turn off the heat.
Mix the soy sauce and brown sugar together and stir through the rice. Stir in the spring onions, then spoon in to bowls. Serve with the coriander scattered on top!