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Cook your rice as you usually do. When it’s done, set aside.
You can also use leftover plain rice. I often do that. In fact, the idea of making nasi goreng is to make the most of your leftover rice.
If you have a processor, you can blitz the onion, garlic, fresh chilli (if using) and all the spices until you get a nice smooth paste. Or, you can use a pestle and mortar to pound them. And if you don’t have either of them, you can try to chop your onion, garlic, and fresh chilli (if using) as fine as possible and then mix with the rest of spice.
Heat the oil in a large wok at medium-high heat. Then put the spice paste/ mix in, and keep stirring every now and again. Keep frying until the spice is fragrant.
Drain the tuna and sweetcorn from their cans, and add in the spice. Stir well and leave it to cook for about 2 minutes.
Then put you cooked rice in the wok. Drizzle all the sweet soy sauce over it, and mix everything well.
Stir and mix it all well until you can see that all rice grain is covered with spice and sauce.
Serve your tuna fried rice on a plate with a sprinkle of fried onion on the top.
You can enjoy your nasi goreng tuna with some salad, sambal (traditional chilli sauce), and prawn crackers (kerupuk).