Ingredients
- Garlic cloves 2
- Ginger 10g
- Red chillies 2
- Spring onions 5
- Lemongrass stalk 1
- Sesame oil 4 tbsp
- SpinneysFOOD Crunchy Vegetable Stir Fry 250g
- Baby corn 140g
- Cooked SpinneysFOOD Long-Grain Basmati Rice 530g
- Tamari or soya sauce 4 tbsp
- Honey 1 tbsp
- Shrimp paste ½ tsp
- Lime 1
- SpinneysFOOD Eggs 4
- Mixed bean sprouts 240g
- SpinneysFOOD Fresh Coriander 10g
- White sesame seeds 1 tsp
Nutrition (Per serving)
- Calories 529
- Fat 25g
- Saturates 4g
- Protein 18g
- Carbs 57g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Nasi goreng
Asian 15 Mins Prep · 10 Mins Cook
- Finely grate the garlic and ginger. Finely chop the chillies, spring onions and lemongrass.
- Heat a wok or large frying pan over a high heat until smoking.
- Add 2 tbsp sesame oil, then fry the vegetables for 2-3 minutes. Add the garlic, ginger, chilli, spring onion, lemongrass and baby corn. Stir-fry for 2-3 minutes until fragrant. Add the rice.
- Mix together the tamari, honey and shrimp paste. Add to the wok along with a squeeze of lime, making sure to coat all the ingredients well. Set aside and keep warm.
- Heat the remaining sesame oil in a non-stick frying pan over a high heat and fry the eggs in the hot pan for 2-3 minutes so the yolks are still runny.
- Divide the rice mixture between 4 bowls, top each with a fried egg, bean sprouts, roughly chopped coriander and sprinkle over the sesame seeds.