Nasi Goreng

Mix two eggs with a little salt and pepper. Peel the onions, chop. Sauté just under half of the onions in butter until soft. Pour the beaten eggs over them. Stir, turn to the other side. Slide the omelet onto a plate, roll up and cut into slices, set aside.

Clean the carrots as well as the spring onions and cut them into sticks. Peel both garlic cloves and chop them very finely. Cut the pork fish into strips.

Cook the long grain rice in 500 ml salted water for about 20 minutes.

Roast the meat in two tablespoons of oil for about seven minutes, remove.

Roast onions and garlic in the frying pan until golden. Later add the carrots. Fry briefly. Add about four tablespoons of water, season lightly with salt. After five minutes, add the spring onions, sauté for three minutes, remove everything from the frying pan.

Heat one tablespoon of oil in the frying pan. Fry the cooked long grain rice well in it. Add vegetables and meat. Season with coriander and soy sauce.

In a second frying pan, heat the remaining oil and fry four fried eggs.

Serve the nasi goreng with fried eggs, chopped peanuts, sambal oelek and slices of the rolled omelet.

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