Eating In

300g long-grain rice
3 tbsp vegetable oil
4 large eggs beaten
100g fine green beans cut in half
2 chicken breasts cut into small even chunks
180g pack large raw peeled prawns cut in half
200g shallots, thinly sliced
20g garlic finely chopped
2 medium-hot red chillies, deseeded and finely chopped
1 red bird’s-eye chilli, sliced
1 medium carrot thinly sliced
1 tbsp tomato purée
1 tbsp kicap manis (most larger supermarkets)
1 tbsp light soy sauce
1tbsp sweet chilli sauce
1tsp fish sauce
8 spring onions, thinly sliced
Put the rice in a medium heavy-based saucepan bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds. Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside. Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together. Spoon the nasi goreng onto warmed plates. Sprinkle over the crispy fried onions and serve with prawn crackers.