Cheat‘s nasi goreng

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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Our nasi goreng is packed full of flavour, and by using ready-to-heat rice and frozen veg, it's ready to eat in fifteen minutes!

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

300g hard tofu, drained, diced
4 eggs, room temperature
2 x 250g packets coconut, chilli & lemongrass microwavable rice, heated (or something similar)
2 cups frozen peas, corn sweetcornX& capsicum mix, blanched (or something similar)
1 cup bean sprouts, trimmed
½ cup fresh coriandercilantroX
2 spring onions, thinly sliced
1 tablespoon soy sauce
2 teaspoons sesame oil
1 fresh long red chilli, sliced
1 teaspoon black sesame seeds
lime wedges, to serve

Instructions

1 Spray the tofu with oil. Heat a large non-stick frying pan over medium high heat. Add the tofu; cook, turning, for 2 minutes, or until golden. Transfer to paper towel to drain. Add eggs to pan; cook for 5 minutes for a soft yolk, or to your liking.

2 Combine the rice, pea mix, sprouts, coriander, green onion, soy sauce and the sesame oil in a large bowl.

3 Spoon rice onto serving plates. Top with the tofu and an egg. Sprinkle with chilli and sesame seeds. Serve with lime wedges.

HFG tip

For a lower-carb option, swap out the rice for cauliflower rice, which can be made by blitzing cauli in a processor.

Nutrition Info (per serve)

Calories 459cal

Kilojoules 1919kJ

Protein 23.1g

Total fat 14.4g

–Saturated fat 2.5g

Carbohydrates 54.8g

–Sugars 3.6g

Dietary fibre 7.7g

Sodium 321mg

Calcium 297mg

Iron 4.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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