Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 39
1. Cook rice
Fill a medium saucepan threequarters full with water and bring to
the boil. Add the rice and cook for
25-27 mins until tender. Drain.
2. Prep ingredients
Meanwhile, 昀椀nely chop the onion.
Thinly slice the capsicums. Trim
the beans, then halve on an angle.
Coarsely chop the cucumbers. Cut
the lime into wedges. Thinly slice
the tofu.
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3. Cook curry leaves
Heat 2 tbs oil in a large deep frypan
over medium heat. Strip the curry
leaves, discarding the stems. Cook
the curry leaves, stirring, for 1-2 mins
until crisp. Remove from the pan with
a slotted spoon, reserving the oil in
the pan, and drain the curry leaves on
paper towel.
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4. Stir-fry rice
Heat 1 tbs oil in the same
pan over high heat. Stir-fry
the onion and capsicum for 2
mins or until just tender. Add
the beans and stir-fry for 2 mins. Add
the tofu and nasi goreng paste and
stir-fry for 2 mins or until fragrant.
Add the rice and stir-fry for 2-3 mins
until toasted.
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5. Fry eggs
Meanwhile, heat 1 tbs oil in a medium
frypan over medium heat. Crack 4
eggs into the pan and cook for 3-4
mins until just set or until cooked to
your liking. Remove from the pan.
6. Get ready to serve
Stir 1 tbs soy sauce into the
rice mixture, taste and season
with pepper. Divide the nasi
goreng and fried eggs among bowls.
Serve with the cucumber, curry
leaves and lime wedges.
