NASI GORENG

Ingredients

• 1 tablespoon 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 paste
• 3 cups cooked rice
• 4 eggs
• 4 lettuce leaves
• 1 Lebanese cucumber, sliced
• 200g grape tomatoes, halved
• 4 green onions, sliced
• 2 tablespoons deep-fried shallots

Method

1. 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.
2. Meanwhile, slice the choy sum, keeping the leaves and stems separate.
3. Stir choy sum stems and nasi goreng paste into the onion.
4. Add rice, stir until well combined and cook for 3 minutes or so, stirring occasionally, until heated through.
5. Meanwhile, fry eggs in a little vegetable oil.
6. Arrange lettuce leaves on plates with cucumber and tomato on the side.
7. Stir choy sum leaves and green onion through rice and cook for a further minute or so, until leaves are just wilted.
8. Spoon rice into lettuce leaves, top with egg, sprinkle with deep-fried shallots and serve.