Nasi goreng (Indonesian-style fried rice) recipe
 Make this spicy rice dish with chicken breasts and prawns by the Hairy Bikers for a satisfying supper for two. 2 garlic cloves, peeledpinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 garlic cloves, peeled pinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled 25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold)splash light soy saucesplash ketjap manis (Indonesian soy sauce)4 free-range eggs 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs 2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces 4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold) splash light soy sauce splash ketjap manis (Indonesian soy sauce) 4 free-range eggs ½ cucumber, peeled, seeds removed, finely diced1 tbsp roughly chopped coriander50g/2oz peanuts 1 lime, cut into wedgeshandful crispy fried shallots Asian-style chilli oil, to serve ½ cucumber, peeled, seeds removed, finely diced 1 tbsp roughly chopped coriander 50g/2oz peanuts 1 lime, cut into wedges handful crispy fried shallots Asian-style chilli oil, to serve Method For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes.Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste.Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking.To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling.