Nasi Goreng with Egg

Ingredients

• 250 g long grain rice
• Salt
• 400 g pork tenderloin
• 2 Garlic cloves
• 4 tbsp soy sauce
• 300 g large shrimp (prepped; peeled and deveined)
• 2 red bell peppers
• 1 onion
• 3 spring onions
• 2 tbsp sesame oil
• Pepper
• 0.5 tsp turmeric
• 1 tsp curry powder
• 4 eggs
• 2 tbsp butter
• 3 tbsp unsalted peanuts (roasted and chopped)

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water for about 20 minutes. Then remove from heat and let it cool slightly.

2. 2.

   Meanwhile wash, pat dry, and slice the pork into thin strips. Peel and finely chop the garlic, then mix with 2–3 tbsp soy sauce and the pork. Cover and refrigerate to marinate for about 30 minutes.

3. 3.

   Wash and pat dry the shrimp. Wash the bell peppers, halve them, remove seeds and white membranes, and cut into thin strips. Peel the onion and slice it into strips. Wash the spring onions, trim, and cut diagonally into thin slices or rings.

4. 4.

   Heat oil in a wok and fry the drained pork for 2–3 minutes. Remove and set aside.

5. 5.

   Add the shrimp to the wok and fry for 1–2 minutes. Remove and set aside. Add the rice with onion and bell pepper to the wok and stir-fry for 2–3 minutes, then add the pork and shrimp back in and season with remaining marinade, pepper, turmeric, and curry.

6. 6.

   In a pan melt butter and fry eggs into sunny-side-up style. Toss the spring onions (except 4 tbsp) into the rice, serve on deep plates topped with one sunny-side-up egg each, and sprinkle with chopped peanuts. Serve Nasi Goreng with Egg garnished with remaining spring onions.