Heat half the oil in a non stick wok or large frypan. Fry eggs separately, remove from wok and keep warm.
Add remaining oil to the same wok and cook chicken for 2 minutes or until browned. Add carrot, Five Tastes Rice Infusions Shot and stir fry for 2 minutes.
Add rice and stir well. Stir in cabbage and cook until wilted.
Serve Nasi Goreng drizzled with kecap manis and top with egg, spring onion and fried shallots.