Vegan Nasi Goreng

• NASI GORENG
• 2 cups brown rice
• 3 tablespoons vegetable oil
• 3 bok choy, sliced
• 1/2 cup bean sprouts
• 1 cup white cabbage, sliced
• 1 carrot, cut into thin match sticks
• 2 big chillis, seeds removed and sliced
• 6 garlic cloves, sliced
• 2 green onions, sliced
• 1/2 teaspoon pepper
• 1 tsp veggie stock powder
• 1/4 cup fried shallots, for garnish
• chilli flakes to garnish
• spring onions for garnish
• lime wedges for garnish
• 2 tbsp coconut oil
• SAUCE
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce
• 2 teaspoons vegetarian oyster sauce

METHOD

1. Cook your rice according to the packet instructions. If possible cook your rice the day before and leave it in the refrigerator overnight. This will help dry out your rice and give your fried rice a good texture.
2. Add the sauce mixture to your rice, mix well and set aside.
3. In a wok or a large pan heat the coconut oil over medium-high heat. Add in the garlic and sauté for 2 minutes. Add in the bok choy, carrots, cabbage, chilli and green onions. Sauté for 3 minutes or until the vegetables start to wilt. Add in the veggie stock and continue to cook. Add in the bean sprouts and rice, and stir well so that the vegetables and sauce are evenly spread throughout the rice. Season with salt or pepper. Stir well.
4. Garnish with fried shallots, spring onion, chilli flakes and a lime wedge.

NOTES

• Nasi Goreng makes for a great leftovers dish for lunch the next day so if you like scale up this recipe to make extras for the day after.