Nasi Goreng

Rinse bean sprouts in a colander with boiling water and drain well.

Peel carrot and trim. Rinse cabbage. Chop cabbage and carrot.

Rinse rice under running water in a sieve, then boil in a pot with almost twice the amount of lightly salted water covered over low heat for about 25 minutes.

Rinse chicken breasts, pat dry and cut into very thin strips. Mix soy sauce in a bowl with ketchup and rice vinegar. Add chicken to the bowl, mix and marinate.

Remove chicken from the marinade. Heat half of oil in a wok, fry chicken on all sides until brown and then remove from the wok. Set aside marinade.

Rinse chile peppers, cut in half lengthways, remove seeds and ribs, rinse and cut crosswise into thin strips. Peel and chop onions and garlic. Heat remaining oil in the wok and fry onions, garlic and chile pepper while stirring.

Add cabbage and carrots and cook briefly.

Add rice and marinade to the wok and fry briefly while stirring.

Rinse shrimp in a colander, drain, add to the wok, mix and heat. 

Whisk egg with a fork. Heat 1 tablespoon oil in a pan over low heat. Pour whisked egg into the pan and fry for 3 minutes turning once. Roll up omelette and cut into fine strips.

Fill bowls with Nasi Goreng and firmly press.

Whisk egg with a fork. Heat 1 tablespoon oil in a pan over low heat. Pour whisked egg into the pan and fry for 3 minutes turning once. Roll up omelette and cut into fine strips.