For nasi goreng, you will need:

2 cups of dry Thai fragrant rice, cooked in water as per manufacturer’s instructions and allowed to cool
3 skinless and boneless chicken breasts
2 cups of cooked and peeled shrimps
1 cup cooked peas
2 tbsp chopped ginger
5 spring / green onions, finely chopped
2 cloves of garlic, finely chopped
4 tbsp chopped fresh chilis handful of chopped fresh coriander
2 tbsp soya sauce
1 tbsp fish sauce
1 tbsp hot chili powder
1 tbsp hot curry powder
1/3 cup sunflower oil
1/3 cup groundnut oil
4 eggs
another 1/3 cup sunflower oil for frying the eggs

(serves 4)

Put the chicken breasts in a small saucepan. Cover with water. Cover and cook on medium heat for about 15 minutes, or until cooked through. Allow the chicken to cool, then cut into very small cubes.

In a large lidded frying pan or wok, warm 1/3 cup sunflower oil and 1/3 cup groundnut oil. Add the fresh chilis, ginger and garlic and fry over medium heat for about 1 minute but do not brown. Add the chili powder and curry powder and fry for another 30 seconds.

Add the peas, chicken and shrimps and mix well. Add the cooled rice, soya suace and fish sauce and mix well. Fry for about 5 minutes until heated through. Stir in the spring /green onions and sprinkle the chopped coriander on top. Divide between 4 serving plates.

In a separate pan, fry the eggs individually in 1/3 cup sunflower oil, leaving the yolk runny. Place the egg on top of the rice and serve immediately.