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.
Ingredients:
- 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
Directions:
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.
Tips:
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