Pork Nasi Goreng
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This is a traditional Indo or Malay dish. The main ingredients for a plain Nasi Goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing.Nasi Gorengcan be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eatNasi Gorengfor breakfast, add pork to this cracking dish and make it the main course on any given night of the week.
Ingredients (serves 4) Fridge to feast in 30mins
- 400g (2 cups) long-grain rice
- 3/4 tsp ground turmeric
- 1 tbs vegetable oil
- 1 medium brown onion, halved, coarsely chopped
- 4 slices (about 200g) roast pork, coarsely chopped
- 3 green shallots, ends trimmed, thinly sliced
- 1 egg, lightly whisked
- 1 carrot, finely diced
- 1 celery stick, trimmed, finely diced
- 200g small cooked peeled prawns
- 40g (3/4 cup) loosely packed finely shredded Chinese cabbage
- 80g bean sprouts
Method
- Cook the rice and turmeric in a large saucepan of salted boiling water following packet directions until tender. Drain.
- Meanwhile, combine the raw diced vegies in a medium bowl. Heat 3 tsp oil in a large non-stick frying pan. Add the onion and cook for 3 minutes or until golden brown,
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Then add the vegies to the pan for a further 3 minutes.
- Add the rice, pork and shallot, and cook, stirring, for 5-6 minutes or until heated through.
- Heat the remaining oil in a small non-stick frying pan over medium heat. Add egg and cook, tilting the pan to cover the base, for 2-3 minutes or until just set. Use an egg lifter to flip the omelette and cook for a further 1-2 minutes or until set. Transfer to a plate. Roll up omelette firmly and use a small sharp knife to cut cross ways into thin slices. Spoon Nasi Goreng among serving plates and top with omelette slices nad remaining shallots
Deliciously fresh and healthy yet flavoursome!