Name: Nasi Goreng with Egg and Peanut Sauce
Prep time: 30 min
Yield: 4 servings
Ingredients: 4 tbsp Coconut milk or milk; 2 tbsp Crispy fried onions; 4 Eggs; 1 tsp Ground cumin; 1 stalk Leek; to taste Lime juice; 2 tbsp Oil; 300 g Pak choi; to taste Pepper; 1 large Red bell pepper; 200 g Rice; to taste Salt; 5 tbsp Sweet soy sauce (kecap manis); 2 tbsp Sweet-and-sour Asian sauce; 1 tbsp Turmeric powder; 4 tbsp Unsweetened peanut butter

Ingredients

Coconut milk or milk4 tbsp
Crispy fried onions2 tbsp
Eggs4
Ground cumin1 tsp
Leek1 stalk
Lime juiceto taste
Oil2 tbsp
Pak choi300 g
Pepperto taste
Red bell pepper1 large
Rice200 g
Saltto taste
Sweet soy sauce (kecap manis)5 tbsp
Sweet-and-sour Asian sauce2 tbsp
Turmeric powder1 tbsp
Unsweetened peanut butter4 tbsp

Method

Cook the rice in salted water according to the package instructions. Spread it on a baking tray and let it cool.
For the sauce, stir together the peanut butter, coconut milk and Asian sauce and heat gently while stirring, without letting it boil. Season with lime juice and a little soy sauce and keep it warm.
Halve the leek lengthways, wash it thoroughly between the leaves and cut it into narrow strips. Halve the bell pepper, remove the seeds and white membranes, wash it and dice it. Wash the pak choi, cut the leaves from the stems, roughly chop the leaves and cut the stems small.
Heat 1 tbsp of oil in a large pan. Sauté the leek, bell pepper and pak choi stems in it for 3–4 minutes, stirring, and briefly add the pak choi leaves. Stir in the turmeric, cumin and 4 tbsp of soy sauce and let everything simmer briefly.
Mix in the cooled rice and fry everything for 5 minutes over high heat, stirring.
In a second pan, fry the eggs in 1 tbsp of oil into fried eggs and season them with salt and pepper.
Season the nasi goreng with salt, pepper and a little soy sauce if needed. Place the eggs on top, sprinkle the crispy fried onions over it and serve the sauce on the side.

Allergens: Peanuts, Egg, Soya, Gluten