Method

• 1.
  Microwave the rice according to packet instructions. Meanwhile, combine nasi goreng paste and prawns in a bowl and set aside.
• 2.
  Heat 1 tbs oil in a wok over high heat. Add egg, swirling to coat pan, and cook for 30 seconds or until just cooked. Slide onto a clean chopping board, then roll into a log and thickly slice. Cover to keep warm.
• 3.
  In the same wok, heat 1 tbs oil over high heat. Add the prawns and cook, stirring, for 2 minutes or until just cooked. Transfer to a plate and cover to keep warm.
• 4.
  In the same wok, heat 1 tbs oil over high heat. Add onion, garlic and ginger, and stir fry for 1 minute or until onion is starting to soften. Add the soy, rice and prawns, and cook, tossing, for 3 minutes or until rice is heated through and coated. Stir through herbs and lime juice, and stir fry for a further 2 minutes or until herbs are wilted.

• 5.
  Divide among bowls and top with extra herbs and omelette. Serve immediately with lime halves and pickled chilli.