Nasi goreng
Ingredients
| long-grain rice | 350 gr | |
| vegetable oil | 3 tbsp | |
| large egss (beaten) | 6 | |
| fine green beans, cut in half | 100 gr | |
| chicken breasts, cut into small even chunks | 3 | |
| pack large raw or cooked peeled prawns | 360 gr | |
| shallots, thinly sliced | 200 gr | |
| garlic, inely chopped | 20 gr | |
| medium-hot red chillies, deseeded and finely chopped | 2 | |
| Nasi goreng paste (Tesco) | 140 gr | |
| tomato purée | 2 tbsp | |
| ketjap manis (Indonesian sweet soy sauce) | 3 tbsp | |
| soy sauce | 2/3 tbsp | |
| spring onions, thinly sliced | 8 |
Put water in a pan and bring to boil, add the rice. Reduce the heat to low and cook for 10/15 minutes. Stir once or twice. Set aside to cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
Spoon the nasi goreng onto the plates and enjoy!
