
INGREDIENTS
- · 2 cups white long-grain rice, rinsed
- · 2 1/2 tablespoons kecap manis
- · 1 tablespoon dark soy sauce
- · 1 tablespoon sweet chilli sauce
- · 1/4 cup peanut oil
- · 4 eggs, lightly beaten
- · 1 brown onion, thinly sliced
- · 1 teaspoon sambal olek (see note)
- · 3 garlic cloves, finely chopped
- · 1 teaspoon shrimp paste
- · 1 carrot, peeled, finely chopped
- · 1 small chicken breast fillet, chopped
- · 300g green prawns, peeled, deveined, roughly chopped
- · 3 green onions, thinly sliced
- · 1/4 small Chinese cabbage, finely shredded
- · 1/4 cup fried shallots (see note)
- · Thinly sliced red chillies, to serve
METHOD
- · Step 1
- Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip).
- · Step 2
- Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside.
- · Step 3
- Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways.
- · Step 4
- Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette.
- · Step5
- Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies.
