Nasi Goreng with Fried Eggs

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:

1. Heat the oil in a wok or large deep frying pan over medium heat.
2. 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.
3. 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.
4. 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.
5. 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.