Name: Leftover Pork Nasi Goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 450g packet microwave jasmine rice; 4 eggs; 500g leftover roast pork, cut into 2cm pieces; ¼ cup kecap manis; 185g jar nasi goreng paste; 200g punnet sliced mushrooms; 4 green spring onions, cut into 2cm lengths; 1 bunch buk choy, shredded (275g); Sliced cucumber and lime wedges, to serve; Fresh coriander leaves, to garnish

Leftover Pork Nasi Goreng

Got a bit of leftover roast from Christmas Day? Give this yummy dish a whirl for dinner!

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

TIP! Rinse buk choy well before shredding. For a milder version, use half a jar of nasi goreng paste. Pork can be replaced with leftover chopped turkey breast, roast chicken or ham.

Ingredients

450g packet microwave jasmine rice

4 eggs

500g leftover roast pork, cut into 2cm pieces

¼ cup kecap manis

185g jar nasi goreng paste

200g punnet sliced mushrooms

4 green spring onions, cut into 2cm lengths

1 bunch buk choy, shredded (275g)

Sliced cucumber and lime wedges, to serve

Fresh coriander leaves, to garnish

Method

Heat rice according to packet directions. Transfer to a large bowl. Separate grains with a fork.

Heat a lightly oiled, large-based, non-stick wok over a medium to high heat. Break eggs, side-by-side, into wok. Cook for about 3 minutes on one side, or until cooked to your liking. Remove. Cut between eggs to separate them. Keep warm.

Toss pork with 2 tablespoons of the kecap manis in a large bowl.

Add to same oiled, hot wok over a high heat. Stir-fry over a high heat for about 3 to 4 minutes, or until browned. Add paste. Stir-fry for about 1 minute, or until fragrant.

Add mushrooms and onions to wok. Stir-fry for 1 minute. Add rice, buk choy and remaining kecap manis. Stir-fry until hot.

Serve eggs over rice mixture with cucumber and lime wedges. Garnish with coriander.

Kim Meredith