Nasi goreng

SERVES: 4 Ingredients

2 tbsp canola oil

1 carrot, finely chopped 1 small red onion, chopped 1 clove garlic, crushed

1 small chicken breast, sliced 12 raw prawns, peeled and de-veined

1–2 tsp sambal oelek

2 cups shredded chinese cabbage

4 cups cooked jasmine rice 2 tbsp kecap manis

1 tbsp soy sauce

2 tsp tomato sauce

1½ tsp fish sauce

4 green onions, sliced

TO SERVE:

8 fried eggs 2 tomatoes, cut into wedges 1 lebanese cucumber, sliced 1 long red chilli, sliced 1 lemon, cut into wedges Coriander sprigs, to garnish Fried shallots, to garnish

Method

Heat the oil in a wok or large deep frying pan over medium heat. Add the carrot and onion and cook for 2–3 minutes until tender then add the garlic, chicken, prawns and sambal oelek (adjust the amount according to desired heat). Toss until fully combined and cook for another 4–5 minutes until the meat is just cooked.

Add the cabbage to the wok, cook for a minute until starting to wilt then stir in the rice and cook for 4–5 until heated through.

Stir the combined kecap manis, soy, tomato sauce and fish sauce through the rice, and cook for another 2–3 minutes, moving the rice around the wok to mix in with the sauce evenly. Toss through the green onions.

To serve, spoon rice on to a large platter, top with fried eggs, and accompany with tomato wedges, cucumber, chilli, lemon wedges, coriander sprigs and fried shallots.

TIP: Fried shallots are available in Asian grocery stores or most supermarkets in the Asian section.