Nasi Goreng

Ingredients (serves 4)

• 200g chicken breast fillets
• 100g rindless shortcut bacon
• 2 tbs kecap manis
• 1 tbs tomato sauce
• 2 tbs peanut oil
• 2 eggs, lightly beaten
• 1 small red capsicum, deseeded, cut into 1cm dice
• 1 medium carrot, finely diced
• 1/2 cup (75g) frozen peas
• 3 shallots, sliced diagonally
• 4 cups cooked jasmine rice (you will need 1 1/3 cups uncooked rice)

Method

1. Cut chicken and bacon into 2cm pieces. Combine kecap manis and tomato sauce in a small bowl. Set aside.
2. Heat a wok over high heat until hot. Add 2 tsp oil, swirl around wok until hot. Pour in eggs, swirl around wok to form a thin omelette. Cook for 1 minute. Transfer to a board, roll up omelette, thinly slice.
3. Heat 1 tbs oil in wok over high heat. Add chicken, stir-fry 2 minutes or until almost cooked through. Transfer to a plate.
4. Add remaining 2 tsp oil, bacon, capsicum and carrot to wok, stir-fry for 2 minutes. Add peas and green onions, stir-fry for 1 minute.
5. Add cooked rice, chicken, combined sauces and half the omelette, stir-fry for 2 minutes or until rice is hot. Spoon into serving bowls, top with remaining egg and serve.