Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Indonesians' end of the month special dish, for thrifty moms and living alone students/worker on a budget. If you don't want to survive on cup noodles alone, this might be just the recipe for you!

I usually made mine from scraps and leftover ingredients from the fridge - and the weird thing is, it tastes better with leftover white rice that i let sit in the fridge for like 2-3 days*

::ingredients::

150 grams of Chicken fillet (you can use pork fillet or any other type of meat)

6 shrimps, skinned (you can opt this out if you're allergic to shrimps)

2 medium sized eggs

2 clusters of bok choy

1 onion

3 clove of garlic

1 piece of spring onion

1 heaped plate of steamed rice (cold steamed rice makes the best nasi gorengs!)

1 1/2 tablespoon of cooking oil

4 tablespoons of sweet soy sauce

4 tablespoons of salted soy sauce

1 tablespoons of oyster sauce

1/2 teaspoon of sesame oil

2 teaspoons of sambal oelek (can be replaced with any favorite asian hot sauce of yours)

pepper, to taste
powdered stock, to taste
salt, to taste

::directions::

a. Preparation

1. Skin the shrimps, halve it lenghtwise then clean it. Cut the chicken fillet to strips. Put them in a bowl and put the 4 tablespoons salted soy sauce in. Let it marinade

2. Wash your bok choy thoroughly and cut 'em to bite-sized pieces. You can discard the lower trunk if you dont like em and use only the leaves. Cut the spring onion to 1cm pieces

3. mince your garlic cloves, or alternatively, you can use a garlic presser. Set aside

4. in a bowl, beat the egg, add a bit of salt and pepper. Set aside

5. Put your wok on medium heat (skillet with a handle works too), put the cooking oil then put the onion and minced (or pressed garlic in). Take care not to sear 'em

6. put the beaten eggs into the pan, break em to pieces when it's crumpled together (as in scrambled eggs)

7. put the mixture of shrimp, chicken fillet and the marinate in - wait for the flesh to turn white and cooked before you put in other ingredients. keep stirring the wok so the ones on wok surface won't get burnt

8. put in the spring onion, and the shredded bok choy and keep stirring till they get cooked. Add the steamed rice, mix well

9. toss in the 4 tablespoons of sweet soy sauce, 1/2 teaspoon of sesame oil, oyster sauce and 2 teaspoons of hot sauce. mix well and keep stirring. It is done when the rice will break into separate grains and not crumpled together. Serve with onion pickles, cucumber pickles or cut tomatoes.