|large egss (beaten)
|fine green beans, cut in half
|chicken breasts, cut into small even chunks
|pack large raw or cooked peeled prawns
|shallots, thinly sliced
|garlic, inely chopped
|medium-hot red chillies, deseeded and finely chopped
|Nasi goreng paste (Tesco)
|ketjap manis (Indonesian sweet soy sauce)
|spring onions, thinly sliced
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!