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Fried egg nasi goreng

Name: Fried egg nasi goreng
Cook time: 20 min
Yield: 4
Cuisine: South East Asia

with bok choy and sambal kacang

Ready in around 20 mins

RECIPE FACT:

Sambal is a condiment commonly used in Indonesian, Sri Lankan and Malaysian cuisines.

Nutritional Info:

Energy: 2,957kJ (707kcal)
Protein: 30g
Carbohydate: 70g
Sugars: 20g
Fat, total:33g
Saturated:8g
Sodium:784mg
Contains:Eggs, Gluten, Peanuts, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the root end off the bok choy and discard. Slice the stem into ½ cm slices and chop the leaves roughly keeping separated. Finely slice the spring onions on the diagonal. Open the nasi goreng paste, remove the chilli and finely chop is using or discard if not.
2. TO PREPARE THE CARROT SAMBAL:
Peel and grate the carrots and place into a small bowl. Add half the sambal kacang, season with salt and stir to combine.
3. TO COOK THE NASI GORENG:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the nasi goreng paste and chilli (if using) and cook for 30-60 secs. Open the bag of steamed rice, squeezing gently on the bag and add to the pan with 2 Tbsps of water. Season with salt and cook for 1-2 mins. Add half the spring onion, and peas to the pan and cook for a further 1-2 mins. Remove from the pan and cover to keep warm.
4. TO COOK THE BOK CHOY AND EGGS:
Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the bok choy and cook for 2-3 mins turning occasionally until tender. Remove from the pan. Crack the free-range eggs into the pan and cook for 2-3 mins until the whites are cooked and the yolks are runny – cook longer or flip the eggs for harder yolks. Season with salt.
TO SERVE:
Spoon the nasi goreng into bowls. Top with bok choy, fried eggs and carrot sambal. Drizzle over remaining sambal kacang and sprinkle over crispy shallots and remaining spring onions.