g small fresh red chilli, finely chopped Indonesian spice blend
tbsp Country Range Ground Coriander
tbsp Country Range Whole Cumin
tsp Country Range Ground Cinnamon
tsp Country Range Ground Cloves
tsp Country Range Crushed Chillies
tsp Country Range Ground Cardamom
1
Step 1
For the Indonesian spice blend, grind all the spices together using a pestle and mortar and set aside.
2
Step 2
Using the eggs, make an omelette. Allow to cool then cut into thin strips and set aside.
3
Step 3
Heat the oil in a wok and add the onion, leek, fresh green chilli and garlic. Cook until the onion is soft then add 2 tsp Indonesian spice blend and cook for a further 2 minutes.
4
Step 4
Add the chicken to the onion mixture and cook thoroughly.
5
Step 5
Once the chicken is cooked, add the prawns and cook for 5-6 minutes.
6
Step 6
Add the cooked rice, the ketjap manis or soy sauce and half of the omelette strips and stir well.
7
Step 7
Cook for a further 5 minutes or until the rice is thoroughly heated through.
8
Step 8
Place on a large plate and serve garnished with the remaining omelette strips, spring onion and finely chopped red chilli.
Ingredients
2 g eggs, beaten
2 tbsp Country Range Vegetable Oil
1 g onion, finely chopped
1 g leek, chopped
1 g fresh green chilli, finely chopped
1 tsp Country Range Minced Garlic
2 tsp Indonesian spice blend
250 g chicken breast, sliced
200 g raw king prawns
3 tbsp ketjap manis or soy sauce
250 g Country Range Long Grain Rice, cooked
1 g spring onion, chopped (for garnish)
1 g small fresh red chilli, finely chopped Indonesian spice blend