Spicy Bacon and Broccoli Nasi Goreng

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs Lebanese cucumber
• 1head broccoli
• 150g green beans
• 2clov garlic
• 1pcs spring onion
• 90g diced bacon
• 40g nasi goreng paste
• 20g sambal oelek
• 15ml white vinegar
• 3ml sugar
• 15ml neutral-flavoured oil
• 2pcs eggs (optional)
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Pickle cucumber
   Meanwhile, bring a small saucepan of water to the boil for the greens. Halve the cucumber lengthwise, then thinly slice on an angle. Combine 1 tbs white vinegar and ½ tsp sugar in a bowl. Add the cucumber, season with salt and pepper and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook greens
   Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Trim the beans. Crush or finely chop the garlic. Thinly slice the spring onion. Cook the broccoli and beans in the pan of boiling water for 3 mins or until just tender. Drain.
4. Step 4 — Fry eggs
   If adding the fried eggs, heat 2 tsp oil in a medium deep frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove from the pan.
5. Step 5 — Start nasi goreng
   Heat 2 tsp oil in the same pan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Add the garlic and nasi goreng paste and cook, stirring, for 30 secs or until fragrant.
6. Step 6 — Finish nasi goreng
   Fluff the rice with a fork. Add the rice, greens and 1 tsp soy sauce to the bacon mixture and increase the heat to high. Cook, stirring, for 1-2 mins until combined. Drain the cucumber pickle. Divide the nasi goreng and fried eggs among bowls. Scatter with the spring onion and serve with the cucumber pickle and sambal oelek (reduce for less of a chilli-kick).

Allergens

Egg, Soy, Sulphites