المكونات

  • Garlic cloves 2
  • Ginger 10g
  • Red chillies 2
  • Spring onions 5
  • Lemongrass stalk 1
  • Sesame oil 4 tbsp
  • SpinneysFOOD Crunchy Vegetable Stir Fry 250g
  • Baby corn 140g
  • Cooked SpinneysFOOD Long-Grain Basmati Rice 530g
  • Tamari or soya sauce 4 tbsp
  • Honey 1 tbsp
  • Shrimp paste ½ tsp
  • Lime 1
  • SpinneysFOOD Eggs 4
  • Mixed bean sprouts 240g
  • SpinneysFOOD Fresh Coriander 10g
  • White sesame seeds 1 tsp

Nutrition (Per serving)

  • سعرات حرارية 529
  • دهون 25g
  • المشبعة 4g
  • بروتين 18g
  • الكربوهيدرات 57g
  • السكريات 6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ناسي جورينج -الأرز المقلي الإندونيسي

Asian 15 Mins Prep · 10 Mins Cook


  1. Finely grate the garlic and ginger. Finely chop the chillies, spring onions and lemongrass.
  2. Heat a wok or large frying pan over a high heat until smoking.
  3. Add 2 tbsp sesame oil, then fry the vegetables for 2-3 minutes. Add the garlic, ginger, chilli, spring onion, lemongrass and baby corn. Stir-fry for 2-3 minutes until fragrant. Add the rice.
  4. Mix together the tamari, honey and shrimp paste. Add to the wok along with a squeeze of lime, making sure to coat all the ingredients well. Set aside and keep warm.
  5. Heat the remaining sesame oil in a non-stick frying pan over a high heat and fry the eggs in the hot pan for 2-3 minutes so the yolks are still runny.
  6. Divide the rice mixture between 4 bowls, top each with a fried egg, bean sprouts, roughly chopped coriander and sprinkle over the sesame seeds.