|long-grain rice||350 gr|
|vegetable oil||3 tbsp|
|large egss (beaten)||6|
|fine green beans, cut in half||100 gr|
|chicken breasts, cut into small even chunks||3|
|pack large raw or cooked peeled prawns||360 gr|
|shallots, thinly sliced||200 gr|
|garlic, inely chopped||20 gr|
|medium-hot red chillies, deseeded and finely chopped||2|
|Nasi goreng paste (Tesco)||140 gr|
|tomato purée||2 tbsp|
|ketjap manis (Indonesian sweet soy sauce)||3 tbsp|
|soy sauce||2/3 tbsp|
|spring onions, thinly sliced||8|
Put water in a pan and bring to boil, add the rice. Reduce the heat to low and cook for 10/15 minutes. Stir once or twice. Set aside to cool.
Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
Spoon the nasi goreng onto the plates and enjoy!