Nasi Goreng

This should be made in stages. Keep everything in separate bowls in a warm place and then assemble at the end.

1. Make the omelettes. Heat a large nonstick frying pan and then add a drizzle of groundnut oil. Whisk the eggs in a bowl and add half to the pan, swirling the pan round until a thin even layer of egg is set on the bottom (if there is too much egg pour it back into the bowl whilst still uncooked). Carefully turn the egg over when set – when cooked remove from the pan and roll the omelette into a cylinder and slice, set aside. Repeat using the remaining egg.
2. Cook the sauce. Fry the shallot, chilli, garlic and ginger in a little groundnut oil using a wok or large frying pan on a medium heat for 5 minutes. Add the tomato, shrimp paste, tamarind and soy and sugar (if using) cook for 2 more minutes. NB: if using ketjap manis – add this at the end of the final stir fry.
3. Cook the meat and vegetables. Fry the bacon with a little oil in a wok or large frying pan until it starts to brown, add the other vegetables and stir-fry until cooked. Put in a bowl and set aside.
4. Stir-fry the rice. Fry the rice in a wok or large frying pan with a little groundnut oil and fry until piping hot.
5. Combine the ingredients. Add the other ingredients in the following order – with each stir to combine and heat through: first add the meat and vegetables to the rice, then add the sauce, then the omelettes and finally ketjap manis. Taste and adjust the seasoning.
6. Serve. Garnish with fresh coriander and fried shallots.