Make this delicious tuna nasi goreng on a cold night in!
Time to prepare 15 mins | Cooking Time 24 mins | Serves 4
A great alternative to fried rice for a mid-week meal.
- 1 cup rice
- 2 cups chicken stock
- 2 eggs, lightly beaten
- 1 teaspoon oil
- 1 shallot, diced
- 1 garlic clove, crushed
- 1 cup Birds Eye Country Harvest – Peas, Corn and Capsicum
- 2 x 95g cans John West Indonesian Sambal Chilli Tuna
- 1 cup bean shoots
- Kecap manis, for serving
1. Place rice, stock and 1 cup water into a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until rice is cooked and liquid has evaporated.
2. Heat a non-stick wok over medium heat. Pour in egg, cook and break up until scrambled to your liking. Remove from wok and set aside.
3. Increase heat to medium-high and add oil. Sauté onion and garlic for 1 minutes or until softened. Add Birds Eye Vegetables and stir-fry for 2 minutes. Add undrained John West Indonesian Sambal Chilli Tuna, bean shoots, egg and rice. Stir to combine. Spoon into serving bowls and drizzle with kecap manis. Serve immediately.
Cooking the rice in stock adds flavour to the dish. Chicken, vegetable or fish stock can be used.
Republished with permission of Wyza.com.au