Nasi Goreng dish

Nasi Goreng

Cook 23 mins
Serves 4

Ready in under half an hour, this recipe is the ideal recipe to satisfy hungry appetites quickly! The garlic and ginger sauce combined with peeled cooked prawns make this dish extra special.

Organic Marinated Tofu Find out more

Ingredients

1 pack Cauldron Marinated Tofu Pieces
3 tbsp vegetable oil
1 bunch spring onions, chopped into fine rounds
1 small red pepper, thinly sliced
2 garlic cloves, crushed
2 tsp sambal oelek
4 tbsp garlic and ginger sauce

For the rice:
300g Thai rice, raw weight, cooked according to on pack instructions
3 tbsp light soy sauce

For the omelette garnish:
2 eggs, beaten. 1 tsp coriander leaves, finely chopped. Salt and freshly ground black pepper.

To garnish:
1 lime cut into wedges to garnish.

Method

  1. Heat 1 tbsp of oil in a preheated wok. Beat the eggs, coriander and seasoning in a bowl then pour into the wok and cook until set like an omelette. Slice into pieces and leave to one side to cool.
  2. To the pre-heated wok add the remaining oil, then toss in the spring onion, red pepper, garlic, Sambal Oelek and the garlic and ginger sauce and cook over a high heat for 2 minutes.
  3. Add the prawns, if using and stir-fry for 1 minute. Add the marinated tofu pieces and stir fry for 2 minutes.
  4. Mix in the pre-cooked rice and the soy sauce and stir-fry for a further 3 minutes.
  5. To serve, remove from the wok to a serving plate, and garnish with the omelette, cut into fine strips. Squeeze over the lime wedges to taste

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