Nasi Goreng

6 cups of cold cooked white rice (I used Basmati)

1 large onion finely chopped

1 large carrot diced to 1 centimetre cubes

½ cup of frozen corn kernels

½ cup of frozen peas

4 plump cloves garlic minced or finely chopped

1 tablespoon medium curry powder

4 tablespoons vegetable oil like canola

½ to 1 teaspoon chilli flakes (optional)

2 tablespoons tomato paste mixed with 2 tablespoons water

2 tablespoons ketjap manis

Salt to taste

4 x eggs fried to serve


Heat the oil in a well-seasoned wok. Fry onions for 3 -4 minutes. Add the diced carrot and garlic and continue frying for a further three minutes. Now add the curry powder – continuing to fry for thirty seconds so the powder does not burn. Add the tomato paste, ketjap manis, chilli flakes if using, a couple of generous pinches of salt, the corn kernels and peas. Give it a stir and cover the wok with a lid for a minute. Break up the rice during the process of adding the rice to the wok. Continue frying until all the rice is thoroughly mixed and heated through (about five minutes). Serve hot with fried egg on top. (Serves 4)

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