Make this delicious tuna nasi goreng on a cold night in!
<p><strong>Time to prepare 15 mins | Cooking Time 24 mins | Serves 4</strong><br />A great alternative to fried rice for a mid-week meal.</p>
<p><strong>Ingredients:</strong></p>
<ul>
<li>1 cup rice</li>
<li>2 cups chicken stock</li>
<li>2 eggs, lightly beaten</li>
<li>1 teaspoon oil</li>
<li>1 shallot, diced</li>
<li>1 garlic clove, crushed</li>
<li>1 cup Birds Eye Country Harvest – Peas, Corn and Capsicum</li>
<li>2 x 95g cans John West Indonesian Sambal Chilli Tuna</li>
<li>1 cup bean shoots</li>
<li>Kecap manis, for serving</li>
</ul>
<p><strong>Directions:</strong></p>
<p>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. <br /><br />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.<br /><br />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.</p>
<p><strong>Tips:</strong></p>
<p>Cooking the rice in stock adds flavour to the dish. Chicken, vegetable or fish stock can be used.</p>
<p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/tuna-nasi-goreng.aspx"><em>Wyza.com.au</em></a></p>
