Nasi goreng with sardines

• sardines↗4

  gutted

• sunflower oil↗2 tbsp tbsp
• eggs↗2

  beaten

• spring onions↗6

  4 chopped, 2 shredded

• garlic cloves↗2

  crushed

• shrimp paste1 tbsp tbsp
• turmeric↗½ tsp tsp
• tomato purée↗2 tsp tsp
• red chillies↗2

  sliced

• cooked rice↗400g g

  (250g uncooked)

• small prawn↗85g g
• soy sauce↗1 tbsp tbsp

  plus extra to serve (optional)

• large handful coriander

  leaves

• 3 tbsp crispy shallot tbsp

  flakes (optional)

• finely sliced cucumber

  to serve

Step-by-step instructions

1. 1

   Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.

2. 2

   Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.

3. 3

   Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.