Ingredients
Method
1.Heat a wok or large frying pan over moderate heat.
2.Add half the oil; swirl to coat surface. Add bacon; stir-fry 2 minutes, or until browned. Transfer to a bowl.
3.Add remaining oil to wok. Add carrot and celery; stir-fry 3 minutes, or until carrot is tender. Add garlic; stir-fry until fragrant.
4.Return bacon to wok with cabbage, rice and chicken; stir-fry 3 minutes, or until chicken is heated. Add kecap manis and fish sauce; stir-fry until combined; season. Transfer to a large bowl; cover with foil to keep warm.
5.Place extra oil in a large non-stick frying pan over moderately high heat. Crack eggs into pan; cook 2 minutes, or until whites are set.
6.Spoon nasi goreng into shallow serving bowls. Top each with a fried egg, sprouts, sauce and coriander. Serve.
You’ll need about half a large cooked chicken. You’ll need to cook about 1 1/2 cups rice; cook several hours ahead, then chill.
Note