Nasi Goreng

• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 1 None fresh long red chili pepper, finely chopped, plus additional, to serve
• 2 cups shredded cabbage
• 1 large carrot, coarsely grated
• 3 cups cold, cooked long-grain rice
• 2 tbsp kecap manis (thick sweet soy sauce)
• 2 tbsp light soy sauce
• 3 None green onions, thinly sliced diagonally
• 4 None eggs
• None None Fried shallots, to serve

1. Heat oil in a wok on medium-high heat. Stir-fry garlic and chili pepper, for 20-30 seconds or until fragrant. Add cabbage and carrot; stir-fry for 1-2 mins or until veggies are soft.
2. Add rice; stir-fry for 2 mins or until heated through. Add sauces; toss to combine. Remove from heat. Add onion.
3. Meanwhile, heat a lightly oiled small nonstick skillet on medium heat. Pan-fry eggs, in batches, until cooked to desired doneness. Spoon rice into serving bowls. Top with egg, shallots and additional chili pepper. Serve at once.

vegetable oil, garlic, long red chili pepper, cabbage, carrot, cold, manis, soy sauce, green onions, eggs, shallots

Taken from recipes-plus.com/api/v2.0/recipes/35241 (may not work)