Nasi Goreng

 {image credit-AGT Magazine via Zinio}

A real snatch and grab recipe that can be made at a minute's notice straight from the pantry. Also a great way to use up leftover rice.

Ingredients:

• For Serving
• 1 brown onion, thinly sliced
• 4 eggs
• For the Fried Rice
• 1 tablespoon peanut oil
• 1 brown onion, finely chopped
• 1 red chilies, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon shrimp paste
• 500 g rice, steamed, cooled
• 2 tablespoons kecap manis
• 1 tablespoon light soy sauce
• 1 tablespoon sweet chilli sauce
• 4 spring onion, sliced
• 1 cucumber, sliced
• ¼ bunches coriander, roughly chopped
• prawn crackers

Directions:

1. Fry onion until brown & crispy. Use the same frying pan to fry eggs to desired "doneness". Set aside for serving.

2. Heat peanut oil in a wok over a medium-high heat. Stir fry brown onion, chilli, garlic and shrimp paste for 5 minutes.

3. Add rice, kecap manis, soy sauce, sweet chilli sauce and spring onions. Stir-fry for 3-5 minutes.

4. Serve with 1 fried egg per person, fried onion, sliced cucumber, coriander and prawn crackers.

(Serves 4)

Working Mum's Time Saver Tip: Cooking rice from scratch can take up to 25 minutes and I don't always have leftover rice. Microwavable rice sachets are quick and easy solution.  They can be kept in the pantry and only take about 2 minutes to cook in the microwave. There are a variety of brands available at most supermarkets.

{images via Woolworths} 

Grandma Smith's Eggs Windarra

Recipe By: Grandma Smith
Serving Size: 2

Ingredients:
2 eggs, poached or boiled
1 tablespoon unsalted butter
1 tablespoon plain (all-purpose) flour
1 cup milk
1/2 teaspoon curry powder
2 tablespoons fruit chutney
2 slices bread, toasted

Directions:
1. Prepare eggs to your liking*. Set aside

2. Melt butter in a small saucepan over a medium heat. Add flour  and curry powder, and stir for 30-60 seconds while it bubbles. Turn off the heat. Gradually add the milk, stirring well between additions until smooth. Turn the heat back on and bring to the boil. Allow to bubble for a few minutes, stirring constantly, until nice and thick. Turn off the heat and stir in the chutney.

3. To serve: butter your toast, pop an egg on top (roughly chop the egg if boiled) and top with a generous amount of sauce.

*When I'm poaching, I usually have the sauce finished before the water has boiled! It really is that quick.