Speedy Crispy Bacon Nasi Goreng

with Coriander and Fried Shallots

1½ tbs vegetable oil

1 tsp sugar

2 eggs (optional)

medium deep frypan

medium frypan (optional)

Heat a generous drizzle of vegetable oil in a medium deep frypan over high heat. Cook the bacon, stirring, for 4-5 mins until crisp.

Massage the packet of rice to loosen. Add the rice and half the nasi goreng paste* (see Make it milder) to the bacon and cook, stirring, for 2-3 mins until combined and warmed through.

Add the spinach and 1 tsp sugar to the rice mixture and cook, stirring, for 1-2 mins until the spinach is wilted. Remove the pan from the heat. Taste, then season with salt and pepper.

Meanwhile, if adding the fried eggs, heat a drizzle of vegetable oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.

Coarsely tear the coriander leaves, discarding the stems. Divide the rice mixture among bowls and top with the eggs. Scatter over the fried shallots and coriander. Enjoy!

Nasi goreng paste has a chilli kick. If you prefer less heat, reduce the amount to taste.