Chicken nasi goreng recipe

1. Cook the prawns and keep aside.
Beat the eggs in a bowl. Sprinkle some salt and black pepper powder if desired.
Heat 1/2 tsp of oil in a non-stick frying pan.
Add half of the beaten eggs, spread to a thin layer and cook for a few minutes or until set and golden.
Remove, roll and slice once cooled.
Repeat with the remaining egg mixture.
Add the remaining oil to the pan.
Saute the onions until golden and crisp.
Remove and drain the oil from the pan.
Add the Thai red curry paste, sliced chicken and stir-fry for 3 minutes or until the chicken is almost cooked.
Add the basmati rice.
Cook for a minute.
Remove and add the eggs, onions, cucumber and coriander leaves.
Toss gently until all ingredients are well mixed.
Garnish with spring onions and serve as desired.