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Heat half the peanut oil and the sesame oil in a wok or large frying pan. Add the onion and the carrot and cook over medium heat for 1-2 minutes until just softened but not coloured. Add the beef and cook for about 3-4 minutes until the meat has browned. Add the bean sprouts, chilli, tomato and soy sauce, three quarters of the lettuce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off heat and cover the wok partially with a lid while you cook the eggs.
Heat the remaining oil in a non-stick frying pan over medium heat. Carefully break the eggs into the pan and fry until cooked to your liking. Set aside.
Stir the shallots, coriander and remaining lettuce into the rice, then spoon into serving bowls. Top with an egg and extra coriander.
Serve nasi goreng with extra chilli and soy sauce.