As spring is in the air, I even got outside for my lunch!
Nasi Goreng - Serves 1 hungry adult or 1 adult and 1 toddler
For the spice paste (you will only need half for this, store the rest in the fridge for a couple of days or the freezer)
1 tbsp smooth peanut butter
30g, 1 oz onion
1 tbsp ginger
1 dried chilli - use a mild one if liked (or a spicier one if the family are keen)
Juice of one lime
60g, 2oz Basmati rice
Large handful of frozen peas or French beans
1 Clove garlic
2 tsp Soy sauce
Remainder of onion (not used for the paste)
4 tbsp vegetable oil
Coriander (cilantro) to serve
Cooked mackerel or prawns*
Blend the spice paste ingredients in a food processor until blended.
Boil the rice for 10 minutes adding the peas or beans in for the last 3 minutes (if frozen, if fresh, add them for the last 4 minutes).
In the meantime, cut the onion left from making the spice paste into thin slices. Fry in the oil in a wok or frying pan until browned and drain on kitchen paper.
Empty most of the oil out of the wok, reserving some and put back on the heat. Whisk up the egg with a little water and fry to make a very thin omelette. Once cooked, put to one side.
When the rice is cooked, drain. Put a tsp of the oil back into the wok and fry the paste for a minute with the garlic (remember you're only using half of the paste). Add the rice / vegetable mix and 2 tsp soy sauce. Cook it all together for a minute and serve topped with the mackerel or prawns, slices of omelette, onions and coriander (cilantro).
* To cook mackerel fillets, just place on a baking tray and cook in an oven for approx 15 minutes or alternatively fresh or leftover barbecued fish would be awesome with this.
Make it Thrifty
Look out for value or smart price packs of Basmati rice. Although you often get more broken grains, the flavour is still just as good.
I would be absolutely honoured if you would consider nominating me in the Britmums BIB awards, especially the food category.