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.

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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