Serves 4
Prep Time: 20 mins
Cooking time: 20 mins

4 tbsp sesame oil
2 skinless chicken breasts, cut into strips
8 tbsp nasi goreng stir fry paste
200g cooked and peeled tiger prawns
400g cooked long grain rice
2 medium eggs, beaten
2 tsp light soy sauce
1 bunch spring onions, sliced


Warm a wok over a high heat and add the oil.

When the oil starts to lightly smoke carefully add the chicken and stir-fry for about five minutes, until the chicken is browned and cooked.

Add the stir-fry paste and cook for another minute, then add the prawns and toss well.

Add the rice and stir well to coat the rice with the sauce. Reduce the heat and stir often to heat the rice through.

Meanwhile, beat the eggs in a bowl and then pour into an omelette pan to make a thin omelette.

When the omelette is cooked, allow to cool, then shred into thin slices.

Season the rice with the light soy sauce then turn out into bowls, garnish with the omelette and sliced spring onions.