Easy Nasi Goreng
Turn leftover rice into a delicious Indonesian meal using Bamboe Nasi Goreng seasoning.
Savoury, aromatic and ready in about 15 minutes—perfect for a quick lunch or dinner.Serves: 3–4
Preparation: 5 minutes
Cooking: 10 minutesIngredients
1 packet Bumbu Bamboe Nasi Goreng seasoning
4 cups cooked rice, preferably cold
2 tablespoons cooking oil
200 g chicken, sliced into small pieces1
50 g peeled prawns
2 eggs½ cup frozen peas and diced carrots
2 spring onions, sliced
For serving:
Fried eggs
Prawn crackers
Cucumber slices
Tomato wedges
Fried shallots
Sambal
Lime wedges
Easy Method
Heat one tablespoon of oil in a large frying pan or wok over medium-high heat. Add the chicken and cook until lightly golden. Add the prawns and cook until they turn pink. Push everything to one side of the pan. Add the remaining oil and crack in the eggs. Scramble until just cooked. Add the peas, carrots and Bamboe Nasi Goreng seasoning. Stir-fry for about one minute until fragrant. Add the cooked rice. Break up any lumps and stir-fry for 3–5 minutes, ensuring the seasoning coats every grain. Add the spring onions and toss everything together. Cook for another minute, then remove from the heat. Serve immediately with a fried egg, cucumber, tomato, prawn crackers, fried shallots, sambal and a squeeze of fresh lime.
Helpful tip: Cold, day-old rice produces the best nasi goreng because the grains remain separate and absorb the seasoning without becoming soft or sticky.