Nasi goreng with tempeh and fried egg

Ingredients

For 1 serving

• White rice50 g
• Tempeh100 g
• Eggs1
• Napa cabbage80 g
• Carrots40 g
• Spring onions1
• Soy sauce1 tablespoon
• Sriracha1 teaspoon
• Peanut oil2 teaspoons

Contains: gluten, nuts, eggs, soy,

Method

1. Bring a small pan of water to the boil and cook the rice over medium heat for 15 minutes, until tender. Drain it, spread it on a plate and let it cool: cold, dry rice doesn't clump when you stir-fry it.
2. Meanwhile cut the tempeh into roughly 1.5 cm cubes. Peel the carrot and cut it into matchsticks, slice the Chinese cabbage into thin strips and the spring onion into rings.
3. Heat half the peanut oil in a wok or large frying pan over high heat and fry the tempeh for 5 minutes, until golden. Add the carrot and Chinese cabbage and stir-fry for 3 minutes, until the cabbage wilts but stays crunchy.
4. Add the rice, soy sauce, sriracha and spring onion and stir-fry for 3 minutes over high heat, stirring constantly, until the rice is piping hot and evenly coloured.
5. In a small pan heat the remaining oil over medium heat and fry the egg for 3 minutes, until the edges are crisp and the yolk is still soft.
6. Serve the nasi goreng with the fried egg on top.