Nasi Goreng

• 500g medium-sized raw prawns
• 2 chicken thigh fillets
• 2 eggs
• 4 tbsp peanut or groundnut oil
• 1 large carrot, cut into fine julienne strips
• 1 clove garlic, crushed
• 1 teaspoon sambal oelek
• 1 tbsp dark soy sauce (or tamari for gluten free)
• 4 cups cooked rice
• 1/2 savoy cabbage
• 4 spring onions, sliced on diagonal
• 1 spring onion shredded to garnish

1. 1. If necessary, peel and devein prawns. Slice chicken fillets into thin strips.
2. 2. Beat eggs with a fork. Heat 1 tbsp of oil in wok and cook eggs . you want a thin fully set omlette. When the omlette is cold roll it up and slice thinly.
3. 3. Heat 2 tbsp oil in the wok. Cook the garlic for 30secs then add carrot, prawns and chicken. Stir fry until the chicken is browned and the prawns are cooked through. Remove to a warm plate.
4. 4. Heat the remaining oil in the wok. (There is no need to clean it between each section). Add the sambal oelek, soy sauce, rice and spring onions, stir fry until heated through. Then mix in the prawns, chicken and carrots.
5. 5. When hot serve up garnished with shredded spring onion and omlette strips.

chicken thigh, eggs, peanut, carrot, clove garlic, sambal oelek, soy sauce, rice, cabbage, spring onions, onion

Taken from www.epicurious.com/recipes/member/views/nasi-goreng-1252428 (may not work)