Breakfast nasi goreng with egg and vegetables

Ingredients

For 1 serving

• Brown rice45 g
• Eggs1
• Napa cabbage80 g
• Carrots40 g
• Spring onions1
• Garlic1 clove
• Soy sauce1 tablespoon
• Sriracha1 teaspoon
• Peanut oil2 teaspoons
• Cucumber50 g
• Saltto taste

Contains: gluten, nuts, eggs, soy,

Method

1. Rinse the brown rice, put it in a small pan with about three times its volume of salted water, bring to the boil, turn to low, cover and cook for 35 minutes, until tender; drain any leftover water and spread it on a plate to dry and cool: nasi goreng works best with dry rice (if you have rice cooked the day before, use that).
2. Meanwhile peel and chop the garlic, slice the spring onion, peel the carrots and cut them into julienne, and cut the Chinese cabbage into thin strips; wash the cucumber and slice it.
3. Heat most of the groundnut oil in a large frying pan or wok over high heat and stir-fry the garlic, spring onion, carrots and cabbage for 4 minutes, until just wilted but still crunchy.
4. Add the rice, the soy sauce and the sriracha and stir-fry for 3 minutes, tossing constantly, until the rice is hot and lightly toasted.
5. In a small pan with the remaining oil fry the egg sunny side up over medium heat for 2–3 minutes, until the white is set and the edge crisp.
6. Serve the rice with the egg on top and the cucumber alongside.