Nasi Goreng

Step 1

In a bowl, mix together the flour, egg and milk until smooth. Heat 1 tablespoon oil in a skillet and saute the batter, turning once until golden brown. 1-2 minutes. Then roll up and cut into strips.

Cut the Chinese cabbage into wide strips approximately 1 cm (approximately 1/2 inch). Peel the carrot and cut into 5 cm (approxiamtely 2 inch) long sticks.

Step 2

Cook the rice according to package directions.

Step 3

In a bowl, stir together the soy sauce, vinegar, tomato paste and shrimp paste.

Step 4

Heat 2 tablespoons oil in a wok or deep skillet. Rinse the chicken, pat dry, cut into thin strips and saute until cooked through.

Step 5

Heat the remaining oil in a skillet and saute the onion, garlic and chile until the onion is translucent.

Step 6

Add the carrots and Chinese cabbage to the pan and saute until tender.

Step 7

Add the rice and soy sauce to the pan.

Step 8

Add the chicken, shrimp and sprouts to the pan. Season with salt.

Step 9

Spoon the mixture into four small bowls, press to compact then turn out onto a warm plate.

Step 10