Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 400g (2 cups) long-grain rice

  3. 3/4 tsp ground turmeric

  4. 1 x 48g pkt nasi goreng mix (Conimex brand)

  5. 100ml boiling water

  6. 1 tbs vegetable oil

  7. 1 medium (about 140g) brown onion, halved, coarsely chopped

  8. 4 slices (about 200g) roast pork, coarsely chopped

  9. 3 green shallots, ends trimmed, thinly sliced

  10. 1 egg, lightly whisked

Instructions Jump to Ingredients ↑

  1. Cook the rice and turmeric in a large saucepan of salted boiling water following packet directions until tender. Drain.

  2. Meanwhile, combine the nasi goreng mix and boiling water in a medium bowl. Heat 3 tsp oil in a large non-stick frying pan. Add the onion and cook for 6 minutes or until golden brown. Add the rice, pork, nasi goreng mix and shallot, and cook, stirring, for 5-6 minutes or until heated through.

  3. Heat the remaining oil in a small non-stick frying pan over medium heat. Add egg and cook, tilting the pan to cover the base, for 2-3 minutes or until just set. Use an egg lifter to flip the omelette and cook for a further 1-2 minutes or until set. Transfer to a plate. Roll up omelette firmly and use a small sharp knife to cut crossways into thin slices. Spoon nasi goreng among serving plates and top with omelette slices.


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