Heat a little oil in a pan then add the beaten eggs. Scramble the eggs and set aside. Pour more oil into the pan then sauté the garlic and shallot for 5 to 10 minutes over low/medium heat. Add the leek, carrot, sweet pepper and cook the vegetables, stirring occasionally. Add the chicken and prawns and sauté them with the vegetables until cooked. Put the oil in a frying pan or wok and heat on medium-high. Add chopped onion, 3/4 of the leek, garlic and chillis. Fry for about 2-3 minutes until the onion gets soft. Add coriander and cumin. Slice the chicken into strips and add into the frying pan along with the prawns. Stir until well cooked. Mix grated ginger with oils and a generous amount of salt. Rub the marinade into the tofu cubes. Place marinated tofu on a lined baking sheet and bake until golden and crispy, about 30 min. Back in its home country, nasi goreng is typically more of a breakfast dish: Rice from the previous night's dinner is stir-fried with Indonesian seasonings such as kecap manis (sweet soy sauce Prepare Nasi Goreng Paste: In a small bowl, mix together sweet soy sauce, soy sauce, oyster sauce, shrimp paste, and tamarind paste if using. Set aside. Cook Protein: Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken, shrimp, or tofu, and cook until browned and cooked through. If using the mix then follow the directions. Cube chicken breasts and combine with the marinate refrigerating for at least an hour. Bring 4 cups of water to boil then add rice and then covering turning down the heat to low cooking for 25 minutes. Prepare vegetables. Heat olive oil in large Dutch oven or wok over medium. .

nasi goreng mix recipe