1.Lightly beat eggs. Peel and thinly slice red onion; peel and crush garlic. Thinly slice bacon and pork. Quarter mushrooms. Trim sugar snap peas. Peel and finely chop carrot.
2.Heat one teaspoon of the oil in wok. Pour half the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat using another teaspoon of oil and remaining egg.
3.Heat remaining oil in wok; stir-fry red onion and garlic until onion softens. Add bacon and pork; stir-fry until bacon is crisp. Add mushrooms, sugar snaps, carrot and frozen peas; stir-fry about 3 minutes or until carrot is just tender.
4.Add rice and kecap manis to wok; stir-fry until hot. Thinly slice green onions. Toss omelette and onion through fried rice just before serving.
We’ve used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe.Note