Instructions: Heat 2 tbsp oil in a wok or large frying pan and fry the shallots (keeping a couple raw for serving) lemon grass garlic and shrimp (if using) until the shallots have frazzled at the edges then add the shrimp paste (or fish sauce) and chilli and fry for a further 30 seconds. Add the sweet chilli sauce and kecap manis (or dark soy sauce) and splutter together for a fiirther 30 seconds.

Neat add the mushrooms and rice and stirfly for about 3 minutes until it reaches a good deep colour. Meanwhile fry the eggs (if using) keeping the yolks soft.

Divide the rice between warned serving bowls top each portion with the reserved shallots and a fried egg and eat with chopsticks.

Nasi goreng is actually an allday dish in Indonesia. Go to these spice islands and its on every street hawkers menu.

Simply its fried rice. But you can make it as busy as you want. Its a good one to sling in all the tasty bits left over from the previous days. And its best made with dayold rice.

You can cheerily add to or subtract from this one depending on what you have lurking in the fridge: try chopped spring onion chives coriander and basil leaves prawn crackers prawns shredded cooked meat or hardboiled eggs or a stack of stirfried vegetables tossed with toasted peanuts. Mines a brunch version.

Serves 4

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