Skip to the beginning of the images gallery

Nasi goreng

Name: Nasi goreng
Cook time: 20 min
Yield: 2

with bok choy and sambal kacang

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 2590kj (620Kcal)
Protein: 36g
Carbohydrate: 69g
sugars: 25g
Fat, total: 25g
saturated: 7g
Sodium: 761mg
Contains: Egg, Peanuts, Gluten, Soy, Wheat

Serving Amount:

Serves 2 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 onion on the diagonal. Open the nasi goreng paste, remove the chilli and finely chop if using or discard if not.
2. TO PREPARE THE CARROT RIBBONS:

Peel the carrot and make ribbons by running the peeler the full length along the carrot rotating after each peel. Add the ribbons to a bowl. Just before serving, pour in half the sambal kacang and toss 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. Add the bok choy stems and cook for 1-2 mins. Open the bag of steamed rice, squeezing gently on the bag and add to the pan. Season with salt and cook for 1-2 mins. Add half the spring onion, bok choy leaves 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 EGGS:

Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, crack the 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 nasi goreng into bowls. Top with fried eggs and carrot sambal. Drizzle over remaining sambal kacang and sprinkle over crispy shallots and remaining spring onions.