Nasi goreng


2 tbsp vegan eggs

3 tbsp sunflower oil

1 tbsp tomato paste

1 tbsp gluten free sweet dark soy-sauce

3 cups cooked rice

1 tbsp light soy sauce

2 inch piece of cucumber, quartered lengthwise and sliced

8 scallions, thinly sliced on the diagonal

Salt and pepper

Spice paste

2 tbsp olive oil

4 garlic cloves, coarsely chopped

1/3 cup coarsely chopped shallots

3 tbsp roasted salted peanuts

6 medium-hot red chillies, seeded and chopped

1 tsp salt


Make the spice paste put all the ingredients into a blender or food processor and process to a smooth paste, or grind using a mortar and pestle.

Beat the eggs and season. Heat 1 tablespoon of the sunflower oil in a small skillet over medium- high heat, pour in one third of the beaten egg mixture, and cook until set on top. Flip, cook for a few more seconds, then turn out and roll up lightly, repeat two times with the remaining egg. Slice the omelets across into strips.

Heat a wok over high heat until smoking. Add 2 tablespoons of the oil and spice paste and stir fry for 1-2 minutes. Add the tomato paste and soy sauce and cook for a few seconds, then add the cooked rice and stir fry over high heat for 2 minutes, until heated throughly.

Add the strips of omelet and stir-fry for another 1 minuets, then add the soy sauce, cucumber and most of the scallions and toss together well, spoon into 4 bowls, sprinkle with the remaining scallions, and serve.