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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
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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
Try some chopped red chillies for little bit of extra heat.
Try with Tesco Finest Cahors Malbec – the light oak and minty aromas will lift the spice and complement the pak choi.
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