Ingredients

Method

• 2 shallots, chopped
• 1 T crushed garlic
• 2 t chopped red chilli
• 2 t miso or shrimp paste
• 2 T canola oil, plus extra for frying
• 1 t salt
• 3 T soya sauce
• 3 T tamarind paste
• 4 T tomato paste
• 8 prawns, peeled and deveined
• 4 free-range boneless chicken thighs, diced
• 500 g basmati rice, steamed and cooled
• 1 handful frozen peas
• 100 g broccoli florets
• 1 spring onion, diced
• 100 g bean sprouts
• 4 free-range eggs, fried, for serving

Method

Ingredients

Fry the shallots, garlic, chilli, and shrimp paste in the canola oil until golden brown.

Add the salt, soya sauce and tamarind and tomato pastes and blend to form a paste.

Heat a little oil in a heavy-based pot. When smoking, add the paste, prawns, chicken and rice.

Stir, scraping the bottom to prevent sticking. Add the vegetables and cook for 3 minutes.

Spoon into bowls and top with a fried egg. Serve with Sambal Olek (chilli paste) and chopped cucumber.

Cook's tip: this is best made with cold, dry rice, which is why leftover rice is perfect. For more tips and tricks on perfecting this Indonesian favourite, read Abigail's Nasi Goreng.