This week’s recipe from the dietitians at Salford Royal is Vegetarian Nasi Goreng. It is an Indonesian dish and Nasi Goreng means ‘fried rice’. This dish is a great way to use up leftover rice and vegetables, and makes a tasty and speedy week day dinner. If you are following a potassium restriction, remember to boil the vegetables before adding to the dish.
- 500g cooked white rice
- 1 onion, finely sliced
- 2 cloves of garlic, crushed
- ½ savoy cabbage
- 2 carrots, peeled and diced
- 350g vegetarian textured protein pieces (e.g Quorn pieces)
- 1 tablespoon reduced salt soy sauce
- 1 tablespoon fish sauce (optional)
- Chilli powder if liked.
- Lime wedges to serve.
- Heat the oil in a large saucepan or wok, then add the onions and garlic. Cook for 5 minutes.
- Add the vegetarian textured protein, and cook for another 5 minutes.
- Stir in the carrots and cabbage. Cook for a further 2 minutes.
- Add the rice. Make sure the vegetarian textured protein pieces are well combined and the rice is thoroughly warmed through.
- Mix in the soy sauce, fish sauce (if used), pepper and chilli powder (if used).
- Spoon into bowls and serve with a lime. Squeeze the juice over the dish and mix through to bring out the flavours.
Adapted from: http://www.bbcgoodfood.com/recipes/quick-and-spicy-nasi-goreng