Nasi goring (fried rice) with tomatoes, bananas and pineapple.

                                                                                                                       vegan, gluten free

This sweet and spicy dish from Indonesia can make a lovely breakfast. It’s straightforward to make. Rice is not commonly seen on a Westerner’s breakfast table, but this light and lively dish could be a nice alternative to the traditional full English or Continental.

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied by other ingredients.

Before we start cooking we need to prepare nasi goreng paste: ¼ tablespoon nutmeg, ¾ teaspoon black peppercorns, 30g shallots, 15g ginger, 15g turmeric, 1 ½ stick lemongrass, 2 garlic cloves, 1 red chilli, 1 ½ teaspoon palm sugar, pinch of salt, 1 ½ tablespoon coconut oil, juice of ½ lime. (Blitzed in a food processor).

Ingredients:
2 ½ tablespoon coconut oil
1 tablespoon nasi goreng paste
1 carrot, finely diced
500g pre-cooked jasmine rice
1 tablespoon tamari sauce
2 bananas
¼ pineapple

To serve:
Spring onions, parsley, cucumber

Place a wok over medium heat and warm 2 tablespoons of the coconut oil, then stir in the curry paste and fry until aromatic.

Add the carrot and saute for a couple of minutes, then add the rice and cook for another couple of minutes, stirring constantly. Once the rice starts to heat up, add the shallots then the tamari, salt and continue to cook until the rice is hot through.

Meanwhile, put a frying pan over a medium heat and warm the remaining coconut oil. Add the bananas and pineapple and saute on both side until they have taken on a bit colour.

Transfer the fried rice to bowls and top each one with a slice of the banana and a couple of pineapple slices. Traditionally garnished with a combination of spring onions, tomatoes, cucumber and kecap manis (sweet soy sauce).

Recipe taken from

THE FRESH VEGAN KITCHEN

David&Charlotte Bailey

2015 by Pavilon