Nasi goreng

Ingredients

600 g	Chicken breasts, sliced into thin strips (Main)
1 dash	Oil, for frying
1 tsp	Ground coriander
1 tsp	Ground cumin
1	Onion, chopped
1	Spring onion, chopped
1 piece	Ginger, thumb sized, peeled and chopped
1 clove	Garlic, minced
1	Red chilli, chopped
12	Prawns, shells removed and deveined (Main)
1 tsp	Fish sauce
3 Tbsp	Kecap manis
3	Eggs, beaten
6 cups	White rice, cooked

Directions

1. Place the chicken strips in a bowl and coat with the coriander and cumin. Season well and set aside.
2. In a large wok or wok-style pan heat some oil, add the onion and stir-fry for 2 minutes or until the onions are just turning translucent. Add the ginger, garlic and red chilli and stir-fry for a further 2 minutes.
3. Add the chicken and cook in a high heat for 5 minutes until nearly cooked through. Add the prawns and cook for a further 3-4 minutes or until they are nearly cooked through, add the fish sauce and toss.
4. Add the rice and toss the meat and vegetables through, followed by the kecap manis. Once all are combined, pour the egg over the rice and toss until cooked through.

More Indonesian recipes from Karena and Kasey

• Pork in kecap manis