We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Nasi goreng, the Indonesian stir-fried rice dish, is the loose inspiration for this easy midweek recipe. The earthy, smoky flavours of the spice paste really lift the ingredients. Try adding a final flourish with a scattering of coriander, spring onions and chilli, if you like. See method
of the reference intake Carbohydrate 53.1g Protein 36.8g Fibre 10g
Heat 1 tbsp oil in a large lidded frying pan over a high heat. Add the meatballs (or Plant Chef meat-free balls) and brown, uncovered, for 4-5 mins, then reduce the heat slightly and add the nasi goreng paste. Cook for 2-3 mins, stirring to cover the meatballs in the paste. Add the pak choi and fry for 2-3 mins. Add a splash of water, cover with the lid, and allow the veg to steam for 1-2 mins until tender.
Meanwhile, cook the rice to pack instructions. Heat 1 tbsp oil in a wok or large frying pan over a high heat and add the rice. Stir-fry for 2 mins, allowing for it to go a little crispy.
Add the beaten egg(or chickpeas) to the rice and stir in for 1-2 mins until cooked. Serve with the meatballs and pak choi. Scatter with coriander, spring onions and red chilli, if you like.
Make it vegan Use Tesco Plant Chef Meat-free Balls, and swap the eggs for chickpeas
Chef's tip:
Try some chopped red chillies for little bit of extra heat.
Drink pairing:
Try with Tesco Finest Cahors Malbec – the light oak and minty aromas will lift the spice and complement the pak choi.
See more Quick recipes
Before you comment please read our community guidelines.