This is one of my go-to recipes for using up leftover cooked chicken or pork, but I reckon it would also work well with some prawns, or scallops. You can, of course, make your own Nasi Goreng paste, but this also tends to be a dish I cook when I’d planned a different meal but forgotten to take the main ingredient out of the freezer, so it’s all a bit last minute, thus I use a ready-made paste which I keep in the cupboard for just such occasions. You will need:-

Cooked meat or seafood of your choice
300g long grain rice, cooked and left to go cold
6 shallots, peeled and thinly sliced
2 large eggs
1tbsp tomato puree
1tbsp light soy sauce
Off-the-shelf Nasi Goreng paste
5cm piece of cucumber, quartered lengthways and sliced
8 spring onions, sliced on the diagonal
Oil for frying

• Heat some oil in a frying pan and fry the shallots until crisp and golden brown, then remove them from the pan and leave them to drain on some kitchen paper
• Beat the eggs in a bowl then use them to make three thin omelettes. Roll the omelettes tightly and leave them to go cold
• When the omelettes are cold slice them into thin strips
• Re-heat your frying pan, add your Nasi Goreng paste and cook it, stirring, for one or two minutes until fragrant
• Add the tomato puree and stir-fry briefly
• Add the cold rice and heat through for two or three minutes, then add the shallots, strips of pancake and whatever cooked meat or seafood you have chosen
• When everything is warmed through add the soy sauce, cucumber and most of the spring onions and mix all the ingredients together thoroughly
• Garnish with the remaining spring onions and serve immediately