How to Make Nasi Goreng

Ingredients

• 2 medium carrots, peeled, cut into matchsticks
• 1 Lebanese cucumber, trimmed, thinly sliced diagonally
• 1½ tablespoons sushi seasoning
• 375 g firm tofu, diced into cubes
• 1 small red onion, cut into thin wedges
• 3 garlic cloves, crushed
• 2 teaspoons chilli paste
• 1 medium red capsicum, seeded, diced
• 1 large head of broccoli, cut into florets
• 3 cups cooked brown rice
• 1 tablespoon gluten-free, reduced-salt tamari
• 4 eggs

1. Place carrots, cucumber and sushi seasoning in a bowl; leave to pickle for 10 minutes, then drain and set aside.
2. Meanwhile, spray a non-stick wok with olive oil and set over high heat. Add tofu and stir-fry for 2–3 minutes, or until golden. Remove tofu from wok; set aside.
3. Return wok to high heat and spray with a little more oil. Sauté onion for 1 minute. Add garlic and chilli; stir-fry until fragrant. Add capsicum and broccoli with 2 tablespoons water; stir-fry for 2 minutes, or until almost tender.
4. Add rice and tamari to the wok; stir-fry for 1–2 minutes. Return the reserved tofu to wok and toss. Meanwhile, spray a large non-stick frying pan with oil. Set over high heat. Fry eggs for 2–3 minutes.
5. Divide rice among four bowls. Top with a fried egg; serve with pickled cucumber and carrot.