This is to easy to make yet such a delightful diversion from 'normal' egg fried rice. Don't skip the fried egg - as silly as it may seem, it's an essential part of the meal.
You will need (serves 2):
200g of cooked rice, ideally basmati but long grain is fine.
Finely diced veg - anything 'hard' will work: Carrots, onions, peppers, water chestnuts, sugarsnap peas - whatever you have in.
Cooked and diced protein: Traditionally this is chicken and prawns but sometimes pork.
Dark Soy Sauce (or, preferably, Ketjap Manis - a sweet soy sauce from South East Asia)
2 eggs.
Oil for shallow frying
Frying pan and a wok (or a big frying pan)
Method
1. Put the wok onto a high heat and add a splash of oil.
2. Once the oil is hot add the chopped veg. Fry for 1 minute only - you still want some crunch in the veg.
3. Add around 4 teaspoons of Nasi Goreng spice blend. 5 or 6 if you like it hot. Stir quickly.
4. Throw in your pre-cooked meat(s). Stir.
5. Fire up the smaller frying pan with some oil in it - you'll fry your eggs in a few steps' time.
5. Throw the pre cooked rice into the wok/large pan. Stir. Add a couple of tablespoons of water so the spices aren't too dry.
6. Pour approximately 2 tablespoons of soy sauce/ketjap manis into the rice. Stir and set to one side.
7. Fry your eggs making sure the yolks are still runny when you finish.
8. Dish the rice dish up and plonk a fried egg on it. Make sure you break the yolk so it runs into the rice.
Optional: Sprinkle with crispy onions.
