Leave ideally overnight. In a wok over high heat, add 2 Tbsp. vegetable oil and nasi paste and fry until the oil splits away from the paste and darkens in colour, approximately 5 minutes. Add rice to wok and toss to coat evenly. Transfer to a large bowl and set aside. Return wok to a high heat and add remaining 1 Tbsp. vegetable oil. Add chilli, curry powder and shrimp paste and cook for 2-3 minutes. Push vegetables to one side and toss in chicken and prawns. Cook until cooked through - about 4 minutes. Combine paste, chicken and onion in a large pan over medium heat. Stir-fry for 6 mins. Add prawns and green beans, cook for a further 5 mins. Add cooked rice and stir until well coated and heated through. Spoon into four serving bowls. Fry the eggs and place on top of the Nasi Goreng. Serve with lettuce, cucumber and tomatoes. Raise heat to medium high heat and add in the remaining shallot, spam and garlic. Stir fry for about 3 minutes until spam is slightly browned. Add in day-old cooked rice and break apart. Stir fry for 1-2 minutes until it begins to steam. Pour in sauce and give it a good stir fry. Making nasi goreng - Add carrot cubes to the pan, and cook for 1-2 minutes. Next, add rice, sauce, rest of the veggies, and pan-fried tofu. Fry for a few minutes until the ingredients are hot. Serving - Remove from heat, and stir in chopped green onion. Give it a taste, adding salt if needed. Obviously the nutritive value of the Nasi Goreng would depend upon the ingredients used. A serving size of 1 plate approximately 350-400 g provides-. • Total of 482.7 calories, with 111 calories from fat. • Total fat 12.3 g, saturated fat 3.2 g, cholesterol 69.8 mg. • Sodium 370.5 mg. The seafood-flavoured Nasi Goreng is a delicious spicy stir-fried rice. Topped with a runny fried egg, this classic Asian meal is perfect for family dinners. Heat the oil in a wok over high heat. Add the anchovies and cook, stirring often, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. DVblMHd.