Nasi Goreng - cooking recipe

Ingredients

1 tbsp vegetable or peanut oil
14 oz ground pork
1 None carrot, peeled and finely chopped
1 1/2 cups finely shredded green cabbage
4 cups cooked long-grain white rice, chilled
1/2 cup frozen peas
1 cup bean sprouts
1 tbsp kecap manis (thick sweet soy sauce)
1 tbsp tomato sauce
3 None green onions, thinly sliced diagonally
4 None eggs

Preparation

Heat a wok or large skillet on high heat. Add the oil and swirl to coat the surface. Add the ground pork and cook, stirring to break up any lumps, for 5 mins or until browned. Add the carrot and cabbage and stir-fry for 2 mins. Add the rice and peas and stir-fry for 3 mins.
Add the bean sprouts, kecap manis, tomato sauce and half the onion. Stir-fry for 2 mins or until combined and the rice is crisp.
Heat a nonstick skillet on medium-high heat. Crack the eggs into the pan and cook for 2 mins or until the whites have set and the yolks are cooked to desired doneness.
Divide the rice mixture among serving plates. Top each with a fried egg. Serve sprinkled with the remaining onion.