Chicken and Vegetable Nasi Goreng

Serves 4, Prep and Cook: 30 mins

Cooking oil spray

2 eggs, lightly beaten

1 tblsp vegetable oil

500g chicken thigh fillets, trimmed cut into

3cm pieces

150g shortcut bacon rashers, chopped 3 cloves garlic, crushed

¹⁄³ cup Malaysian nasi goreng rice paste 200g bag shredded carrot

200g broccoli and cauliflower rice (1¾ cups

– see Tip)

5 green spring onions, thinly sliced

4 cups thinly sliced wombok (Chinese

cabbage) (200g)

250g bag bean sprouts

1 tblsp soy sauce

1 Spray a large wok with oil. Heat over a high heat. Add eggs. Swirl around wok to form a thin omelette. Cook for about 1 to 2 minutes, or until just set. Slide omelette onto a board. Roll up then thinly slice.

2 Heat oil in same hot wok. Add chicken in two batches. Stir-fry for about 5 minutes, or until browned and just cooked. Remove.

3 Add bacon and garlic to hot wok. Stir-fry for 2 minutes. Add paste. Stir-fry for 1 minute.

4 Return chicken to wok with carrot, rice and half the onions. Stir-fry for a further 3 minutes, or until carrot is tender.

5 Remove wok from heat. Add cabbage, sprouts, sauce and remaining onions. Toss well to combine.

6 Serve topped with omelette.