Nasi Goreng (Indonesian Fried Rice)

Recipe Ingredients

2 cups	320g / 11oz	Long-grain rice
4 cups	948ml	Chicken stock or water
1 tablespoon	15ml	Cooking oil
1 tablespoon	15ml	Onion - peeled and chopped (medium)
1		Celery stalk - chopped
2		Garlic cloves - - peeled and chopped
1/2 teaspoon	2.5ml	Grated fresh ginger
1 tablespoon	15ml	Sambal oelek*
1 teaspoon	5ml	Java curry
1 tablespoon	15ml	Kecap manis**
2		Green peppers - chopped
1 cup	237ml	Shredded cabbage
6 cups	1422ml	Fresh shrimp - peeled (large) and deveined
		Cut in quarters
1 cup	62g / 2.2oz	Diced - cooked chicken or
		OR pork or lamb
		Salt - to taste

Recipe Instructions

*Hot pepper sauce.

**Sweet soy sauce.

Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.

In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning.

Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce." From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 58. ISBN 0-88862-788-2.

Source:
Sandy Gamble

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