3 tbsp olive oil or Bitton Chilli Oil. 1 brown onion, finely sliced. 2 garlic cloves, finely chopped. 384 g cooked rice. 2 medium carrots, finely diced Heat a small amount of oil in a wok or large frying pan. Pour in the beaten eggs and make a thin omelette. Once cooked, remove, slice into strips, and set aside. Stir-Fry the Protein: In the same wok, add a bit more oil if needed, and stir-fry the chicken and shrimp until just cooked. Remove and set aside. Get pan and oil really hot then add a small amount of skewers at a time and cook for 2 minutes either side. 9) After cooking the chicken, add eggs to pan to fry using residual oil. 4-5 mins to cook. 10) Give pan a wash and dry then put back on high heat. Add a glug of oil to pan. 11) Add the garlic and peppers to the wok and stir fry for 1 minute. 6. Push aside to allow space for the rest of the ingredients. 7. Now heat 1 tbsp vegetable oil in a wok on high heat. 8. Crack the egg into the wok and fry. 9. Once the egg is half cooked, break the yolk and cut into the white with your spatula. In nonstick wok or deep skillet, heat 1 tsp of the oil over medium heat; cover and cook eggs until firmly set, about 3 minutes. Fold in half and remove from pan; cut into thin strips. Set aside. In same wok, heat remaining oil over medium-high heat; cook onion, leek and red pepper, stirring occasionally, until onion begins to soften, about 5 Boil the Nasi Goreng packet with 150 ml water for 10 minutes (add extra water as necessary). In a separate frying pan, cook the bacon If using) and cubed meat until brown. Add the chopped onion and the re-hydrated Nasi Goreng mix. Add the eggs and stir until cooked and broken into small pieces. From dutchshop.ca. xEAQ.

nasi goreng mix recipe