Indian nasi goreng
Rub the shallots, garlic and red pepper finely into a mortar or puree in a food processor to a boemboe.
Heat the oil in a stirring and add the Bumbu spice. Let something thicken.
Add the chicken cubes and stir-fry 3-4 minutes. Put the leek and carrot through it and stir-fry for another 2-3 minutes.
Beat the eggs with the milk and scoop with the trassi through the chicken-vegetable mixture.
Add the cooked rice in portions and stir fry with dashes of ketjapmarinadenaar until the nasi seasoning is warm.
Scoop the shrimp through.
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