Nasi goreng with pickled vegetables
Nutrition Facts
each servingIngredients
all 17 types- 15cm cucumber, finely sliced then chopped
- 1 red onion, finely sliced
- 1 carrot, cut into ribbons with a vegetable peeler, then sliced in strips
- juice half lemon
- third tsp granulated sweetener
- 2 tsp rapeseed oil
- 2 eggs, lightly beaten
- 2 onions finely sliced
- 500g stir-fry turkey strips
- 1 red pepper, thinly sliced
- 2 cloves garlic sliced
- 1 red chilli, chopped
- 160g Savoy cabbage, shredded
- 4 spring onions, chopped
- 1 heaped tbsp nasi goreng paste
- 160g frozen peas, defrosted
- 480g cooked basmati rice (240g uncooked)
Directions
5 steps in totalMix all the ingredients for the pickles together, cover, then set aside, mixing occasionally.
Add a teaspoon of oil to a non-stick pan, then add the eggs and cook for 30-60 seconds to make a thin pancake omelette. Remove from the pan, roll up, then set aside.
Add another teaspoon of oil to the pan, add the sliced onions and cook for 4-5 minutes, stirring regularly.Add the turkey strips and red pepper, then cook for a further 4 minutes.
Add the garlic, chilli, cabbage and spring onions, then cook for 3 minutes. Stir in the nasi goreng paste and mix well, adding a dash of water if it starts to stick.
Mix in the cooked rice and stir regularly for 4-5 minutes, until piping hot. Put into a serving bowl, top with sliced omelette and serve with the pickled vegetables.
