Cooking oil spray
2 eggs, lightly beaten
1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed cut into 3cm pieces
150g shortcut bacon rashers, chopped
3 cloves garlic, crushed
1/3 cup Malaysian nasi goreng rice paste
200g bag shredded carrot
200g broccoli and cauliflower rice (1 ¾ cups – See Tip)
5 green spring onions, thinly sliced
4 cups thinly sliced wombok (Chinese cabbage) (200g)
250g bag bean sprouts
1 tablespoon soy sauce
Spray a large wok with oil. Heat over a high heat. Add eggs. Swirl around wok to form a thin omelette. Cook for about 1 to 2 minutes, or until just set. Slide omelette onto a board. Roll up then thinly slice.
Heat oil in same hot wok. Add chicken in two batches. Stir-fry for about 5 minutes, or until browned and just cooked. Remove.
Add bacon and garlic to hot wok. Stir-fry for 2 minutes. Add paste. Stir-fry for 1 minute.
Return chicken to wok with carrot, rice and half the onions. Stir-fry for a further 3 minutes, or until carrot is tender.
Remove wok from heat. Add cabbage, sprouts, sauce and remaining onions. Toss well to combine.
Serve topped with omelette.
TIP! We used Coles Australian Broccoli & Cauliflower Rice, available in 300g packets. You will need about ¼ wombok for this recipe. Nasi Goreng paste is available from major supermarkets or Asian grocers.