150gramschicken breast note 2chopped into bites-sized pieces
Optional Extras - Prawns
150gramsprawns note 2shelled and with heads removed
Optional Extras - choose some or none
100gramsbroccolli note 3split into small florets
100 gramscauliflowersplit into small florets
50gramsfine green beanscut into bite-sized pieces
Garnish (optional - choose one, some or none)
4Eggsfried and sunnyside up
1tomatocut into chunks
½white onionsliced and fried until golden
Heat the oil in the wok on high and add the garlic and chillies (if using) until softened, about 30 seconds.
Add the carrots note 4 , cabbage, spring onions, any other vegetables and soy sauces and mix well.You can add in uncooked chicken pieces if you are using it. Cook until the vegetables are soft and the chicken is cooked through, about 5 minutes.
Add the rice, kecap manis and mix well. At this point add uncooked prawns if you are using them.Keep stirring until the rice, vegetables and any additions are coated in the kecap manis.
While the rice is finishing its final stages, fry the eggs in a separate pan so that the yokes are still runny and the edges are just beggining to crisp.
Put a mound of the nasi goreng on your plate, garnish with a selection of the above garnishes and top with a fried egg and serve.
Kecap Manis is sweet soy sauce which is thicker than usual. You should be able to buy it at your local supermarket, a Chinese specialist shop or on Amazon.
You can add meat or seafood to the dish, or both
Feel free to add in any leftover vegetables that you have, maybe mangetout, baby corn or pak choi. I find that root vegetables like potato don't work quite as well.
When chopping my carrots, I cut them at a light angle, then stack them and cut them into batons.
If you omit the chicken/seafood and egg, this is a great vegan dish.