Chef Norman's Mushroom & Peas 'Nasi Goreng'

Name: Chef Norman's Mushroom & Peas 'Nasi Goreng'
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil, plus 1⁄2 tbsp extra; 3 garlic cloves, minced; 120g fresh shiitake mushrooms, stems removed 500g cooked and chilled rice; 4 tbsp sweet soy sauce; 1 tbsp light soy sauce; 2 tbsp chili sambal; 1 egg; 3 tbsp frozen peas, defrosted; 1 spring onion, cut into thin strips; 2 tbsp shop-bought crispy shallots; 1 red chilli, thinly sliced

3 steps

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". Nasi Goreng is a popular breakfast dish in Malaysia and using the leftover rice from a day before. For my simple version, I cooked with the earthy fresh shiitake mushrooms with strong umami flavour. You can replace with the dried shiitake mushrooms, soaked in boiling water for 10 minutes until they turned soft. You can add other vegetables like carrot, beans and peppers.

Updated at: Thu, 17 Aug 2023 10:02:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories483.5 kcal (24%)

Total Fat10.7 g (15%)

Carbs82.9 g (32%)

Sugars23.6 g (26%)

Protein13.3 g (27%)

Sodium2160.7 mg (108%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspvegetable oil

plus 1/2 tbsp extra

3garlic cloves

minced

120gfresh shiitake mushrooms

stems removed

500grice

cooked, and chilled

4 Tbspsweet soy sauce

1 Tbsplight soy sauce

2 Tbspchili sambal

1egg

3 Tbspfrozen peas

defrosted

1spring onion

cut into thin strips

2 Tbspcrispy shallots

shop-bought

1red chilli

thinly sliced

Instructions

Step 1

Heat the oil in a wok or large frying pan over a medium-high heat. Stir in the garlic and cook for 30 seconds until golden brown. Next stir in the mushrooms and cook for 2 minutes until wilted.

Step 2

Add the rice, sweet and light soy sauces and chilli sambal. Give a good mix and cook for 2 minutes.

Step 3

Push the rice to one side of the wok or frying pan and drizzle the remaining oil. Break in the egg and let it scrambled, then stir into the rice. Add the peas and cook for 1 minute, then turn off the heat. Transfer to serving bowls and sprinkle with spring onion and crispy shallots. Serve at once.