Nasi Goreng

Ingredients

• 1 tbsp vegetable oil, plus extra for pan-frying
• 1 red onion, halved and cut into eighths
• Salt flakes, to taste
• 1 bunch choy sum
• 185g AYAM™ Nasi Goreng Rice Paste
• 3 cups cooked rice
• 4 eggs
• 4 lettuce leaves
• 1 Lebanese cucumber, sliced
• 200g grape tomatoes, halved
• 4 green onions, sliced
• 2 tbsps deep-fried shallots
• Heat oil in a frying pan over medium heat, add onion and a good sprinkle of salt and cook, covered for about 10 minutes, stirring occasionally, until starting to colour.
• Meanwhile, slice the choy sum, keeping the leaves and stems separate.
• Stir choy sum stems and nasi goreng paste into the onion.
• Add rice, stir until well combined and cook for 3 minutes or so, stirring occasionally, until heated through.
• Meanwhile, fry eggs in a little vegetable oil.
• Arrange lettuce leaves on plates with cucumber and tomato on the side.
• Stir choy sum leaves and green onion through rice and cook for a further minute or so, until leaves are just wilted.
• Spoon rice into lettuce leaves, top with egg, sprinkle with deep-fried shallots and serve.