Nasi goreng (fried rice) features in both Malaysian and Indonesian cuisine. It has an interesting blend of tastes and textures. In the Far East, the dish generally includes a dried shrimp paste, called blachan in Malaysia and terasi in Indonesia, but this recipe substitutes bean curd/tofu. Some recipes have an omelet added. This is cooked first, then cut into strips and added to the dish at the end.

Cook the rice in boiling water for 10–15 minutes, and then drain.

While the rice is cooking, season the beaten eggs. Heat some oil in a frying pan and, when hot, pour in the eggs and swirl round to make an omelet. Cook for a few minutes until golden and then tip it out onto a plate. Roll it up, leave to cool and then slice into strips. 

Now heat some more oil and sauté the shallots, scallions / spring onions and ginger for 1–2 minutes. Then add the carrot, cabbage and sultanas and continue to stir-fry for 3 minutes until tender. 

Next, put in the cooked rice and bean curd / tofu and toss with the vegetables. Combine the soy sauce, sesame oil and curry paste or chili sauce. Pour this over the ingredients and mix well. Adjust the flavorings to taste. 

Arrange the omelet strips and cucumber slices on top and scatter the cilantro / coriander over before serving.

Reprinted with permission from
One World Vegetarian Cookbook
Troth Wells 2011, Interlink Books, 978-1-56656-834-0, $35 hb, www.interlinkbooks.com.

Troth Wells is an Oxford-based food writer and author of cookbooks including also The Spices of Life (2001), Global Vegetarian Cooking (2010) and Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes (2012), all published by Interlink Books.