Nasi Goreng...Indonesian style fried rice which makes a great lunch idea and is both nutritious and filling!

Nasi Goreng

Nasi goreng—Indonesian-style fried rice—is great as a light lunch using leftover cooked rice from the night before.

Preparation time: 10 minutes

Cooking time: 10-15 Minutes

Serves

Ingredients:

4 eggs, at room temperature

1 tablespoon vinegar

1 egg, lightly beaten

1 teaspoon peanut oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 tablespoon grated ginger

700 g (4 cups) cooked basmati rice

1 tablespoon oyster sauce

2 tablespoons soy sauce

chopped parsley and spring onions, to serve

Method:

1. Bring a large saucepan of water to a simmer, add vinegar and carefully crack the eggs, one at a time, into the simmering water. Poach for 3–4 minutes, or until the eggs are cooked to your liking. Lift out with a slotted spoon and drain on paper towels.
2. Heat a non-stick frying pan over medium heat, add the beaten egg and stir-fry until the egg is scrambled. Remove and set aside.
3. Heat the oil in the pan, add the onion, garlic and ginger and lightly fry for 3–5 minutes, or until the onion is soft. Add the cooked rice and toss well. Pour in the oyster sauce and soy sauce and toss to coat the rice in the sauces. Stir in the scrambled egg.
4. Spoon the rice into four bowls / plates / containers and top each with a poached egg. Sprinkle with chopped parsley and spring onions.

COOK’S TIPS

To obtain (4 cups) cooked rice you will need (2 cups) raw rice.

Taco bowls...Fancy some Mexican? Whip this up in no time and enjoy a hearty, delicious meal for either lunch or dinner.

Serves 5

Ingredients:

• 2 cups brown rice
• 2 tablespoons olive oil
• 1kg ground beef / pork / chicken *
• 1 large brown onion (diced finely)
• 3 cloves garlic (minced)
• 1 tbspn paprika
• 1 tbspn cumin powder
• 1/2 tspn. chilli flakes
• 1 jar passata (tomato puree)
• 1 cup water
• 1 can red kidney beans (drained and rinsed)
• 1 can whole corn kernels (drained) or fresh corn (chargrilled on the bbq)
• 1 avocado** (sliced)
• 1 lemon (juiced)
• 1/2 bunch cilantro (coriander) leaves (roughly chopped)
• 4 Roma tomatoes, diced

Directions:

1. In a large saucepan of 4 cups water, cook rice according to package instructions; set aside.
2. Heat a large stockpot over medium high heat and add ground beef. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain the excess fat and then add the oil, onions & garlic & sauté until the onion becomes translucent. Stir in the seasoning, passata & water and cook for a further 15 minutes, until the liquid reduces producing a rich meat sauce.
3. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn, avocado and tomatoes. Garnish with coriander. Seal the containers and refrigerate.

* Choose your preferred meat either beef, pork or chicken mince.

** After slicing the avocado, place it in some lemon juice for a few minutes to prevent it from browning before packing it into sealed containers.