450g packet microwave jasmine rice
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
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.