150g bacon, diced
½ red onion, finely diced
4 cloves garlic, finely chopped
1 knob ginger, julienned
2 tbsp extra virgin olive oil
½ red capsicum, finely diced
1 long red chili, sliced
½ cup snow peas, thinly sliced
½ cup peas, blanched
1 ½ cups of cooked rice
2 tbsp Nasi Goreng paste
½ tsp curry powder
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp chilli jam
1 tbsp extra virgin olive oil
½ cucumber, thinly sliced
4 spring onions, finely chopped
½ bunch coriander, finely chopped
2 boiled eggs, halved
¼ cup toasted peanuts
2 tbsp deep fried shallots
1 cup iceberg lettuce, shredded
2 tbsp desiccated coconut, toasted
1 tbsp sriracha
Heat a large, non-stick frypan over medium-high heat and add the bacon. Fry off for 1-2 minutes until the fat begins to render then add the onion, garlic and ginger and fry for a further 2 minutes. Season with salt and pepper.
Drizzle in the extra virgin olive oil then add the capiscum, chilli, snow peas, peas and cooked rice. Stir to coat in the oil then stir through the curry powder and Nasi Goreng paste. Cook for about 5 minutes.
In a small bowl, whisk together the eggs, sesame oil and soy sauce. Set aside.
In a separate pan over medium-high heat, add the chilli jam and prawns and stir to coat. Add a little olive oil to prevent sticking and toss. Cook for about 3 minutes or until the prawns are opaque.
Pour the whisked egg mixture into the rice mixture and stir to combine. Cook for a further 2 minutes.
Turn off the heat and divide the rice amongst 4 bowls. Arrange the cooked prawns on top then garnish with boiled egg, cucumber, spring onion, coriander, peanuts, deep fried shallots, lettuce, toasted coconut and sriracha.