Method

1. Rinse the rice 2-3 times, handling gently, so as not to break the grains and leave to soak for at least 10 minutes.
2. In a stock pot, bring water to boil. Drain the rice from the soaking water and add to the boiling water. Add a pinch of salt to the water and stir thoroughly. Allow the rice to boil, until the water is almost absorbed. Cover the pan with a lid and reduce the heat. Simmer gently for 10 minutes. Make sure the bottom of the pan does not burn.
3. Take the pan off the heat. Leave the rice to stand for 5 - 10 minutes to allow excess moisture to be absorbed by the rice, allowing it to fluff up. Remove the lid and leave it open to cool. Run a fork through the rice to separate the grains.
4. Heat both oils in a wok/large frying pan and stir fry chopped onion for 5 minutes, add garlic and Thai red chili, and cook for 1 minute longer.
5. Add ground ginger and cook stirring for 1 minute.
6. Add diced chicken breast and cook for 5 minutes until all pieces are sealed. Add carrots, cabbage and green onions, and stir fry for 2-3 minutes. Lastly, add the bean sprouts.
7. Now add cooked rice to the pan together with soya sauce and cook for a few more minutes and switch off heat.
8. Salt & black pepper can be stirred into the Nasi Goreng at the end, as required.
9. In a frying pan, fry the 4 eggs.
10. Serve the Nasi Goreng Special on a plate and squeeze the juice of ½ lime all over it, sprinkle with chopped cilantro, peanuts and top with fried egg.