Nasi goreng with fried egg, pickled cucumber and carrot

Instructions

1 Place carrot, cucumber and sushi seasoning in a bowl; leave to pickle for 10 minutes, then drain and set aside.

2 Meanwhile spray a non-stick wok with olive oil and set over high heat. Add tofu and stir-fry for 2—3 minutes, or until golden. Remove tofu from wok; set aside.

3 Return wok to high heat and spray with a little more oil. Sauté onion for 1 minute. Add garlic and sambal; stir-fry until fragrant. Add capsicum and broccoli with water; stir-fry for 2 minutes, or until almost tender.

4 Add rice and soy sauce to wok; stir-fry for 1—2 minutes, or until heated through. Return reserved tofu to wok and toss. Meanwhile spray a large non-stick frying pan with olive oil and set over high heat. Fry eggs for 2—3 minutes, or until cooked to your liking.

5 Divide nasi goreng among four bowls. Top rice with a fried egg, and serve with pickled cucumber and carrot.