1 tbsp coconut oil
2-3 garlic cloves, chopped finely
1 tbsp ginger, grated
1 tbsp tamari soy sauce
1 long red chilli, finely chopped
½ cup spring onions, finely sliced
400g chicken breast, diced
200g prawns, peeled
100g green beans, topped and cut in half
1 cup bean sprouts
2 tbsp pepitas
2 cups quinoa, cooked (or brown rice)
1 cup chicken or vegetable stock, if needed
1 bunch coriander, chopped
1 fresh lime
Heat oil in a large frying pan, add chilli and spring onions, stirring until fragrant. Add the garlic, ginger and tamari soy sauce.
Add chicken and cook until light brown. Add prawns and cook for 1-2 minutes. Add green beans and quinoa, stir through, add stock if moisture is needed.
Toss in bean sprouts and pepitas and squeeze of lime juice, cook until chicken and prawns are cooked through.
Finish off with coriander stirred through just at the end.
In a separate pan fry eggs in coconut oil. Spoon nasi goreng into bowls and top with fried egg.