Kecap manis nasi goreng
2 tbs peanut oil 2 garlic cloves, crushed 3 French shallots, thinly sliced 1 tsp shrimp paste 1 chicken breast, finely chopped 2 x 250g pkt microwave jasmine rice 150g small peeled prawns 70g ( 12 ⁄ cup) frozen peas 2 tbs ABC Sweet Soy Sauce (kecap manis), plus extra, to drizzle 1 tbs sweet chilli sauce 2-3 tsp sambal oelek, to taste 4 eggs 2 green shallots, sliced
1 Heat half the oil in a large frying pan or wok over medium-high heat. Swirl to coat the base. Add the garlic and shallot. Stir-fry for 1 minute. Add the shrimp paste and cook for 30 seconds.
2 Add the chicken and cook, stirring, for 3-4 minutes or until lightly golden and cooked through. Cook rice and prawns, stirring, for 1 minute. Stir in peas.
3 Add the sweet soy sauce, sweet chilli sauce and sambal oelek. Stir to combine. Remove from heat. Cover to keep warm. Heat remaining oil in a separate frying pan over medium heat. Fry the eggs for 2-3 minutes, until cooked to your liking.
4 Divide the rice among bowls. Top with an egg. Scatter with shallot and drizzle with extra kecap manis.
PER SERVE • 30g protein • 16g fat (3g saturated fat) • 37g carb • 2g dietary fibre • 415 Cals (1734kj)
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