Nasi Goreng with Fried Eggs
- Prep time: 20-25 mins
- Serves: 4
Ingredients
- 2 tablespoons 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 teaspoons sambal oelek
- 2 cups shredded chinese cabbage
- 4 cups cooked jasmine rice
- 2 tablespoons kecap manis
- 1 tablespoon soy sauce
- 2 teaspoons tomato sauce
- 1½ teaspoons 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 through.
- 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 onto a large platter, top with fried eggs, and accompany with tomato wedges, cucumber, chilli, lemon wedges, coriander sprigs and fried shallots.
* Fried shallots are available in Asian grocery stores or most supermarkets in the Asian section of supermarkets.
