1.Blend or process brown onion, garlic, ginger and chilli until almost smooth.
2.Heat 1 teaspoon of the oil in wok. Pour half the egg into wok; cook omelette, tilting wok, until omelette is set. Remove omelette from wok; roll tightly then slice thickly. Repeat using another teaspoon of oil and remaining egg.
3.Heat remaining oil in wok; stir-fry brown onion mixture until fragrant. Add mushrooms, capsicums and corn; stir-fry until tender.
4.Add rice, sprouts, green onion and sauces; stir-fry until hot, season to taste.
5.Serve nasi goreng topped with omelette.
You need to cook about 2 cups white long-grain rice the night before making this recipe. Spread it evenly onto a tray and refrigerate overnight.Note