Nasi Goreng

Ingredients

1/3 cup vegetable oil  

4 eggs

1 onion, finely chopped

2 long red chillies, finely sliced

2 teaspoons shrimp paste

1 teaspoon ground coriander

2 teaspoons sugar

2 small chicken breast, thinly sliced

300g raw school prawns, peeled and de-veined

1/4 small Chinese cabbage, finely shredded

6 cups cold cooked long grain rice

1/4 cup kejap manis

2 tablespoons soy sauce

4 green onions, sliced

Garnish with thinly sliced cucumber and carrot strips and crisp fried Asian shallots

Method

1.  Heat half the oil in the frypan on SAUTE setting.

2. Beat eggs together until well mixed and foamy. Pour in frying pan and tilt pan to spread egg to form a thin omelette across the base of the pan. Cook 1-2 minutes, or until just set. Roll up omelette to form a cylinder and cut into thin strips. Set aside to cool.

3. Combine onion, garlic, chillies, shrimp paste, coriander and sugar into the bowl of a food processor and process  until it forms a paste. You may need to add a little oil or water to enable the ingredients to blend properly.

4. Heat remaining oil on SIMMER setting. Add paste and cook for 1-2 minutes or until fragrant.

5. Add sliced chicken and stir fry for 2-3 minutes to seal. Add prawns and cabbage and continue cooking for further 5 minutes.

6. Stir in cold rice, breaking up any lumps, until the rice is heated through. Add sauces and green onions.