Black Rice Nasi Goreng with Bacon, Green Beans and Roasted Garlic

Instructions

1. Prepare rice according to package directions. Let cool completely.

2. Preheat oven to 425˚F. Slice off top of garlic head to reveal garlic cloves. Drizzle with sesame oil; wrap in double layer of foil. Bake for 25 to 30 min or until garlic is softened and tender. Let stand until cool enough to handle, then squeeze out garlic from cloves. Mash garlic; set aside.

3. In small bowl, whisk together soy sauce, sambal oelek, ketchup, vinegar, brown sugar and lime juice; set aside.

4. Heat large skillet or wok set over medium heat; cook bacon for about 6 to 8 minutes or until golden and crispy around edges. Transfer to paper towel–lined plate.

5. In same skillet, heat coconut oil over medium-high heat; cook shallots, green onions and ginger, stirring, for 3 to 5 minutes or until slightly softened. Stir in rice and curry powder; cook for 3 to 5 minutes or until well coated.

6. Stir in green beans; cook for 3 to 5 minutes or until heated through. Stir in garlic and half of the reserved sauce; cook for 3 to 5 minutes or until rice is heated through. Stir in bacon.

7. Assembly: In medium bowl, combine cucumber, tomato and carrots. Toss with remaining sauce.

8. Divide rice among 4 bowls. Top with cucumber salad, fried eggs, crispy shallots, green onions and cilantro.

9. Tip: For added protein, add chicken or shrimp to nasi goreng.