Nasi goreng

Ingredients
1 ½ cups uncooked jasmine rice
2 cups water
¼ cup peanut oil
4 eggs
250g peeled small green prawns
250g chicken thigh fillets, finely chopped
1 tablespoon shrimp paste
4 cloves garlic, crushed
1 small brown onion, finely chopped
1 teaspoon ground white pepper
2 teaspoons sambal oelek
2 tablespoons kecap manis.
1 tablespoon fish sauce
½ cup thinly sliced spring onions
1 carrot, julienned
1 Lebanese cucumber, julienned
fried shallots, to garnish

Preparation method
Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 minutes or until rice is just tender.

Alternately cook in a rice cooker according to manufacturer's directions. Spread mixture onto a flat oven tray and stand until cool.

Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok.

Add eggs one at a time and cook on both sides until golden brown and yolk is still runny.

Remove and set aside.

Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through.

Remove and set aside.

Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 minutes or until paste is fragrant.

Add rice, pepper and combined sauces; stir-fry until well combined.

Stir in half of the onions and cooked prawns and chicken.

Serve topped with combined carrot, cucumber and remaining onions.

Garnish with egg and fried shallots.