Name: Satay chicken nasi goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil, plus 1 tbsp extra; 125 gram packet shortcut bacon, thinly sliced; 1 medium carrot, finely chopped; 1 stalk celery, finely chopped; 2 clove garlic, thinly sliced; 2 cup (80g) wombok (chinese cabbage) leaves, loosely packed, finely shredded; 4 cup cooked long grain white rice; 1 cup chopped leftover cooked chicken; 1/4 cup kecap manis; 1 tablespoon fish sauce; 4 eggs, at room temperature; 1 cup beansprouts, rinsed; 1/2 cup satay sauce; 1/4 cup coriander sprigs

Ingredients

1 tablespoon vegetable or peanut oil, plus 1 tbsp extra

125 gram packet shortcut bacon, thinly sliced

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 clove garlic, thinly sliced

2 cup (80g) wombok (chinese cabbage) leaves, loosely packed, finely shredded

4 cup cooked long grain white rice

1 cup chopped leftover cooked chicken

1/4 cup kecap manis

1 tablespoon fish sauce

4 eggs, at room temperature

1 cup beansprouts, rinsed

1/2 cup satay sauce

1/4 cup coriander sprigs

Method

1.Heat a wok or large frying pan over moderate heat.

2.Add half the oil; swirl to coat surface. Add bacon; stir-fry 2 minutes, or until browned. Transfer to a bowl.

3.Add remaining oil to wok. Add carrot and celery; stir-fry 3 minutes, or until carrot is tender. Add garlic; stir-fry until fragrant.

4.Return bacon to wok with cabbage, rice and chicken; stir-fry 3 minutes, or until chicken is heated. Add kecap manis and fish sauce; stir-fry until combined; season. Transfer to a large bowl; cover with foil to keep warm.

5.Place extra oil in a large non-stick frying pan over moderately high heat. Crack eggs into pan; cook 2 minutes, or until whites are set.

6.Spoon nasi goreng into shallow serving bowls. Top each with a fried egg, sprouts, sauce and coriander. Serve.