Nasi Goring with Chicken and Prawns

There's left over roast chicken in the fridge and prawns that need using up in the freezer so it has to be that speedy supper Nasi Goreng.  I buy the sauce from Wing Yip as it tastes great and saves lots of time.  

Ingredients 

2 tbsp sunflower oil

3 shallots, sliced into thin rings

2 large eggs, beaten

2 tbsp soy sauce

1 tbsp nasi goreng sauce

1 large skinless chicken breast, sliced

2 handfuls of peeled prawns

250g cooked and cooled basmati rice

100g frozen peas

Diced red pepper and some sweetcorn, optional

2 inch piece of cucumber, sliced

6 spring onions, sliced diagonally

Coriander leaves and thinly sliced red chilli, to serve.

Method

Heat most of the oil in a large wok and fry the shallots until crispy and golden. Remove with a slotted spoon, season with salt and leave to drain on kitchen paper. Season the eggs with 1 teasp of the soy sauce and some black pepper. Pour out most of the oil from the wok and wipe with kitchen towel. Add the eggs, swirl to coat the pan in a thin omelette layer, cook until set, then remove. Roll up, slice and set aside. Add the sauce to the wok with the chicken and prawns and cook through, adding a splash of water if it starts to stick. Tip in the rice and remaining soy sauce, then mix well to coat all the grains. Heat through until piping hot. Add the omelette and the peas and any other diced veg, warm through, then divide into 2 bowls and top with the shallots, spring onions, cucumber and coriander.