Nasi goreng

I love making a large bowl of nasi goreng to have with barbecues.
This will feed 8 people

1 1/4 cups long grain rice, rinsed
1 tablespoon peanut oil
2 eggs, lightly beaten
1 long red chilli, seeds removed and finely chopped
2 cloves garlic, crushed
2 cups shredded green cabbage
1 carrot, shredded or grated
1 tablespoon soy sauce
2 tablespoons kecap manis (this is sweet soy sauce and is available in woolies or coles)
4 green onions (shallots), thinly sliced
3/4 cup corn kernels (I used 1 corn cob, see tip)
1 cup frozen peas, thawed

Heat 1 teaspoon oil in a wok over medium heat.  Add eggs and stir-fry until the egg has scrambled. Transfer egg to a bowl.
You will need to clean the wok.  Heat remaining oil in the wok.  Add chilli and garlic and stir-fry for 1 minute. Add cabbage and carrot and stir-fry until cabbage is bright green.  Add sauces, rice, onion, corn, peas and egg.  Stir fry until rice is heated through.
Serve with bbq sausages, meat or chicken.

Tip:  you can use a can of corn or a cob.  To cook the corn cob,  remove the husk and run under cold water.  Wrap it in plastic wrap and place in the microwave.  Cook on high for 3 minutes.  Remove the plastic wrap and rinse under cold water again.  When the corn is cool use a sharp knife and remove the kernels.