Vegan nasi goreng

Name: Vegan nasi goreng
Total time: 30 min
Ingredients: 2 1/2 tbsp of coconut oil; 100g of green beans, cut into 2.5cm batons, blanched; 1 carrot, finely diced; 500g of jasmine rice, cooked and left to cool; 4 shallots, finely chopped; 1 tbsp of kecap manis; 1 tbsp of tamari, or soy sauce; 2 red chillies, deseeded and thinly sliced; 1 handful of Thai basil, finely chopped; 2 bananas, cut in half lengthways; 1/2 pineapple, cut into slices; 1 pinch of salt; 1/4 nutmeg, freshly grated; 3/4 tsp black peppercorns; 30g of shallots, finely chopped; 15g of fresh ginger, peeled and finely chopped; 20g of galangal, peeled and finely chopped; 1/2 knob of turmeric, finely chopped; 1 1/2 sticks of lemongrass, chopped; 2 garlic cloves, finely chopped; 1 red chilli, deseeded and finely chopped; 1 1/2 tsp palm sugar; 1 pinch of salt; 1 1/2 tbsp of coconut oil; 1/2 lime, juice only; 4 spring onions, thinly sliced; 2 tomatoes, cut into wedges; 1/2 cucumber, cut into batons; 1 handful of fresh coriander; 1 handful of crispy shallots

by David and Charlotte Bailey

Item 1 of 1

Main
easy
4
30 minutes

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David and Charlotte Bailey's colourful nasi goreng recipe is a fantastic way of using up leftover rice. Packed with juicy fruit and vegetables, this vegan fried rice recipe makes a healthy and filling meal. Don't be put off by the long list of ingredients – preparing your own curry paste from scratch is simple and tastes far superior to shop bought varieties.

First published in 2016

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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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Imperial

Nasi goreng

2 1/2 tbsp of coconut oil
100g of green beans, cut into 2.5cm batons, blanched
1 carrot, finely diced
500g of jasmine rice, cooked and left to cool
4 shallots, finely chopped
1 tbsp of kecap manis
1 tbsp of tamari, or soy sauce
2 red chillies, deseeded and thinly sliced
1 handful of Thai basil, finely chopped
2 bananas, cut in half lengthways
1/2 pineapple, cut into slices
1 pinch of salt

Curry paste

1/4 nutmeg, freshly grated
3/4 tsp black peppercorns
30g of shallots, finely chopped
15g of fresh ginger, peeled and finely chopped
20g of galangal, peeled and finely chopped
1/2 knob of turmeric, finely chopped
1 1/2 sticks of lemongrass, chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 1/2 tsp palm sugar
1 pinch of salt
1 1/2 tbsp of coconut oil
1/2 lime, juice only

To serve

4 spring onions, thinly sliced
2 tomatoes, cut into wedges
1/2 cucumber, cut into batons
1 handful of fresh coriander
1 handful of crispy shallots

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Method

Begin by preparing the nasi goreng curry paste. Put all the ingredients in a food processor and blitz to a smooth paste

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

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

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

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

First published in 2016

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David and Charlotte Bailey

David and Charlotte Bailey are best known for being the award-winning vegan street food pioneers behind Wholefood Heaven. Their cookbook, The Fresh Vegan Kitchen, contains over 100 recipes from all over the world geared towards vegan, raw and gluten-free diets.

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