Nasi Goreng

• 1 tbsp vegetable or peanut oil
• 14 oz ground pork
• 1 None carrot, peeled and finely chopped
• 1 1/2 cups finely shredded green cabbage
• 4 cups cooked long-grain white rice, chilled
• 1/2 cup frozen peas
• 1 cup bean sprouts
• 1 tbsp kecap manis (thick sweet soy sauce)
• 1 tbsp tomato sauce
• 3 None green onions, thinly sliced diagonally
• 4 None eggs

1. Heat a wok or large skillet on high heat. Add the oil and swirl to coat the surface. Add the ground pork and cook, stirring to break up any lumps, for 5 mins or until browned. Add the carrot and cabbage and stir-fry for 2 mins. Add the rice and peas and stir-fry for 3 mins.
2. Add the bean sprouts, kecap manis, tomato sauce and half the onion. Stir-fry for 2 mins or until combined and the rice is crisp.
3. Heat a nonstick skillet on medium-high heat. Crack the eggs into the pan and cook for 2 mins or until the whites have set and the yolks are cooked to desired doneness.
4. Divide the rice mixture among serving plates. Top each with a fried egg. Serve sprinkled with the remaining onion.

vegetable, ground pork, carrot, green cabbage, white rice, frozen peas, bean sprouts, manis, tomato sauce, green onions, eggs

Taken from recipes-plus.com/api/v2.0/recipes/36353 (may not work)