food & Wine

Over60

Make this delicious tuna nasi goreng on a cold night in!

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