Nasi Goreng With Cucumber And Sriracha

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Slice your cucumber[s] into discs

Roughly chop your roasted peanuts

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add your ginger & garlic paste and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add the cooked rice and garden veg mix

Add your tamarind paste, soy sauce and red chilli relish with your toasted sesame oil and ketjap manis and stir it all together

Cook for 2-3 min or until heated through – this is your nasi goreng

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan and cover with a lid and cook for 2-3 min or until done to your liking