Nasi Goreng

• 1 1/2 cups jasmine rice
• 1 None onion, roughly chopped
• 2 cloves garlic, peeled and quartered
• 1 oz ginger, peeled and chopped
• 2 None red chilies, chopped
• 1 tbsp peanut oil
• 4 None large eggs, lightly beaten
• 5 oz oyster mushrooms, chopped
• 1 None green pepper, deseeded and chopped
• 1 None red pepper, deseeded and chopped
• 7 oz baby corn, chopped
• 3 oz bean sprouts
• 3 None scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp kecap manis

1. Prepare rice according to package instructions.
2. Blend or process onion, garlic, ginger and chilies until almost smooth.
3. Heat 1 tsp oil in a wok. Add half the egg and swirl around wok to make a thin omelette. Cook until egg is just set. Remove from wok, cut into thin strips and set aside. Repeat with remaining egg.
4. Heat remaining oil in the same wok and stir-fry onion mixture until fragrant. Add mushrooms, peppers and corn and stir-fry until tender.
5. Add rice, bean sprouts, scallions, soy sauce and kecap manis and stir-fry until heated through. Top with omelette strips and serve.

jasmine rice, onion, garlic, ginger, red chilies, peanut oil, eggs, oyster mushrooms, green pepper, red pepper, baby corn, bean sprouts, scallions, soy sauce, manis

Taken from recipes-plus.com/api/v2.0/recipes/27068 (may not work)