Nasi Goreng

1 ½ Tbs peanut oil
2 eggs, lightly beaten
300g rump steak, thinly sliced
1 onion, halved, thinly sliced
2 garlic cloves, crushes
3 rashers bacon, chopped
4 cups cooked rice (see note)
1 cup small cooked prawns, peeled
2 TBS ketcap manis (see note)
4 spring onions, sliced
1 Lebanese cucumber, cut into strips
prawn crackers, to serve

Heat wok over medium heat until hot. Add 3 tsp oil. Swirl to coat. Add eggs.
Swirl to form an omelette. Cook for 1 minute. Remove. Roll up. Cut into strips.
Increase heat to high. Add remaining 3 tsp oil and beef to wok. Stir fry for 1 minute.
Add onion, garlic and bacon. Cook for 2 minutes, or until onion is light golden.
Add rice, prawns, ketcap manis, spring onions and three-quarters of the egg strips to the wok. Stir fry for 3 minutes, or until heated through. Spoon into serving bowls. Top with cucumber strips and remaining egg. Serve with prawn crackers.

Note 1: 1 1/3 cups raw rice, cooked, will give you 4 cups cooked rice. It is best cooked the day before then refrigerated until required.

Note 2: Ketcap manin is a thick and sweet Indonesian soy sauce. Look for it in the Asian section of your supermarket.

Serves 4

Source: Super Food Ideas magazine. April 2004. P18