Put 1 teaspoon Black peppercorns, 0.5 teaspoon Ground nutmeg, 100 g Almonds, 1 teaspoon Ground turmeric, 1 teaspoon Sea salt and 1 teaspoon Chilli flakes into a pestle and mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
Combine 30 g Fresh ginger, 2 Garlic clove, 1 stalk Lemongrass and the juice of 1 Lime in a pestle and mortar until smooth. Mix in 2 teaspoon Fish sauce, 1 tablespoon Olive oil and the juice of 1 Lime.
Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
Heat 1 tablespoon Olive oil in a pan and fry 150 g Chicken breast until cooked through, about 5-7 minutes.
Boil 100 g Brown rice according to the packet instructions. Drain and put to the side.
Heat 1 tablespoon Olive oil in the pan and lightly fry 2 Onions and 10 Mushrooms until golden brown.
Put 200 g Green beans on to boil.
Add the paste to the onions and mushrooms and cook for 2 minutes.
Add the rice and 200 ml Boiling water and continue to cook until the water has reduced.
Add the coked chicken, 200 g King prawns and half the green beans and cook for a further 2 minutes.
Whisk together 2 Eggs, 1 tablespoon Skimmed milk and 1 tablespoon Tamari sauce (optional).
In a separate pan heat 0.5 tablespoon Olive oil and make an omelette with the whisked egg mix.
Once the omelette is cooked, slice into 2x1 inch pieces.
Serve the Nasi Goreng, topped with the chopped omelette and finely chopped Fresh coriander (cilantro).
Notes
To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
Don't freeze the omelette, simply make a new one when preparing leftovers.
Add some spinach at the same time as the chicken/prawns for a green veggie boost.
If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.