Nasi Goreng Pattaya

• Vegetable oil
• 4 garlic cloves, crushed
• 2.5cm piece of fresh ginger, peeled and chopped
• 4 shallots, finely chopped
• 1 red Serrano chilli, finely chopped (or 1/2 a regular red chilli)
• 1tsp garam masala
• 1tsp vegetable stock powder (I use Marigold bouillon powder)
• 100g white cabbage, finely sliced and washed
• A handful of mushrooms
• 400g cold cooked rice
• 100g frozen petit pois
• 2tbsp chopped coriander
• 8 eggs
• Salt and pepper
• Chilli sauce, to serve

Heat two tablespoons of oil in a wok over a high heat. Add the garlic and ginger and stir-fry for one minute. Add the shallots and chilli and cook for one minute.

Add the garam masala, bouillon powder, cabbage and mushrooms. Cover with a lid and cook for two minutes (there should be enough water on the cabbage to steam it so that everything cooks without sticking).

Add the rice and keep moving it about till broken up and hot, then stir in the petit pois and leave for one minute. Scrape the mixture into a bowl and stir in the coriander. Leave aside while you make the omelettes.

Heat a large non-stick frying pan for the omelettes. In a small bowl, beat two of the eggs very well with a pinch of salt.

Add to the pan and swirl it around to make a very thin omelette. When the omelette is almost cooked through, remove and transfer to a large plate. Repeat with the remaining omelette mixture.

Gently reheat the rice mixture over a very low heat, or ideally reheat single portions in a microwave. Add one portion of fried rice to one half of each omelette and carefully fold it over.

Serve with chilli sauce.