Spicy Balinese coconut rice with eggs and cashew nuts

Ingredients for 2 servings:

• 80 g long grain rice, preferably Thai fragrant rice or Basmati
• 140 g coconut water
• 2 tbsp butter, unsalted
• 40 g carrot(s), diced
• 20 g Kailan (Chinese broccoli), stems in rolls
• 20 g spring onion(s), white part only
• 12 Pepper, red, long, mild, diced
• 20 g ginger, diced, fresh or frozen
• 60 g mung bean sprouts, fresh
• 20 g Kailan (Chinese broccoli), of which leaves
• 2 small chili peppers, green, fresh or frozen
• 3 m.-sized garlic cloves, fresh
• 2 tsp, leveled chicken broth (strong bouillon)
• 1 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, light
• 2 tbsp orange juice
• 2 tbsp Arak Masak
• 1 tbsp sesame oil, light
• 30 g cashew nuts, roasted
• 2 eggs, size M
• 1 pinch(s) of salt and pepper
• e.g. sunflower oil
• e.g. lemon(s)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Nasi Goreng at its finest.

Wash the rice, strain, and drain well. Bring to a boil with the water, stir well, add the butter, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it rest for 30 minutes without opening the lid. Meanwhile, prepare the vegetables and seasoning. Cut a 4 cm long piece from a carrot, peel it, and slice it lengthwise into thin strips. Cut the strips crosswise into small cubes. Process the appropriate amount and keep them ready. Freeze the rest. Wash the fresh kailan, separate the leaves from the stem. Separate the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into thin rolls. Chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused produce. Measure and thaw the frozen goods. Cut the white part of the spring onions crosswise into approximately 2 mm wide slices. Remove the stems from the bell peppers, cut lengthwise, open them up, remove the seeds, and cut them lengthwise into thin strands, then cut these crosswise into small cubes. Wash and peel the fresh ginger and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw them. Wash and sort the fresh mung bean sprouts, using the good ones whole. For seasoning, wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Place both ingredients in a small bowl, add the remaining ingredients, and mix well. Crack the two eggs, whisk with pepper and salt, and fry with 1 tablespoon of the sunflower oil until scrambled. Fluff the rice with a wooden spatula. Heat 2 tablespoons of the sunflower oil in a wok, add the diced carrots, and stir-fry for 30 seconds. Add the kailan rolls and the white onion slices and stir-fry for another 30 seconds. Then add the ginger and stir-fry for another 30 seconds before stirring in the peppers, then add the rice. Stir-fry for 2 minutes, then add the mung sprouts and stir-fry briefly before adding the kailan leaves. Stir-fry for 1 minute. Add the sauce and stir-fry for 2 minutes. Just before serving, stir in the scrambled eggs and cashew nuts. Garnish and serve warm as a main course.