Matthew Fletcher, senior sous chef of Nu Sana shares his favourite vegetarian dish as part of National Vegetarian Week 2022.

The annual campaign which is held each May invites people to try more plant-based food, and this year’s campaign also aims to raise awareness of the impact of climate change on wildlife, with some of the UK’s most recognisable and well-loved species at risk of extinction. Eating more veggies regularly is one of the simplest things we can do to reduce our own carbon footprint.

Senior sous chef of Nu Sana, Matthew Fletcher has shared one of his favourite vegetarian dishes, the Nasi Goreng, an Indonesian fried rice dish packed with tonnes of fragrant, spicy, and zesty Asian flavours with an additional Nu Sana twist.

Whether it being going completely meat-free for the week or reducing your usual intake see below our vegetarian recipe as part of #nationalvegetarianweek.


  • 2 banana shallots, sliced
  • Extra virgin olive oil, for frying
  • 2 garlic cloves, finely chopped
  • 2 tsp tomato purée
  • 150g of king prawn, raw, peeled
  • 500g of long grain rice, cooked and allowed to cool completely, ideally overnight in the fridge
  • 2 tbsp of sambal tumis
  • 2 tbsp of kecap manis
  • 1 tbsp of light soy sauce

To Garnish

  • 2 spring onions, finely chopped
  • 1/2 lime, juiced
  • 1/2 cucumber, sliced
  • Optional - 2 tbsp of sambal tumis (fried chilli paste)


  • Heat about 3cm of oil in a wok over medium heat.
  • Dab the shallot slices dry and place in the hot oil – they should bubble mildly.
  • Fry for about 8 minutes until they turn golden. Turn the heat off and allow the shallots to continue to sizzle in the residual heat of the oil until they are golden brown.
  • Drain the fried shallots – they will crisp up as they cool. Leave around two tablespoons of the fragrant shallots oil in the wok, reserving the rest for later.
  • Place the wok back on the heat. Add the garlic and tomato purée and stir fry for a few seconds until fragrant.
  • Add the cold cooked rice. Spread the rice out so that everything is heated through, and jab lightly with the edge of your spatula to break up any lumps.
  • Drizzle in the sambal, kecap manis and soy sauce, along with another tablespoon of the fragrant shallot oil, stirring well to make sure everything is combined
  • Finish with the crispy fried shallots and spring onions.
  • Matthew’s Nu Sana twist to the dish is to also add a small serving of sambal tumis, lime juice and sliced cucumber when presenting for added crisp.

Do let us know if you recreate the Indonesian fried rice dish and you can also browse the Nu Sana menus for a variety of vegetarian and vegan dishes on offer here at Rockliffe Hall.

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