Nasi Goreng

FOR THE KIDS: To make this dish kid friendly, reduce the amount of sambal oelek - an Asian condiment made from crushed fresh chillies.

 

Ingredients

11/2 tbs vegetable oil
1 brown onion, finely chopped
1 carrot, peeled, cut into thin batons
2 garlic cloves, crushed
1-2 tsp sambal oelek
150g (1 cup) frozen peas, thawed
2 slices (about 100g) leg ham, coarsely chopped
495g (3 cups) cooked jasmine rice, chilled
1 tbs kecap manis
4 eggs
1 cucumber, trimmed, halved, thinly sliced diagonally
Kecap manis, extra, to serve

 

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Method

1. Heat a wok or large frying pan over high heat. Add
1 tablespoon of oil. Heat until just smoking. Add onion and carrot. Stir-fry for 2 minutes or until onion starts to soften. Add garlic and sambal oelek. Stir-fry for 1 minute or until aromatic.
2. Add the peas, ham and rice. Stir-fry for 2-3 minutes or until the rice is heated through. Add the kecap manis and toss to combine. Remove from heat and cover to keep warm.
3. Heat remaining oil in a large non-stick frying pan over medium heat. Crack the eggs, 1 at a time, into the pan. Cook eggs, tilting pan and spooning a little of the hot oil over the yolks occasionally, for 5 minutes for soft yolks or until cooked to your liking.
4. Divide rice mixture and cucumber among serving dishes. Top each with a fried egg. Drizzle over extra kecap manis to serve.