Wok-Fried Rice Recipe - Nasi Goreng

                           RECIPES OF INDONESIA

One of the most familiar and well-known Indonesian dishes. This is a marvelous way to use up leftover rice, chicken and meat such as pork.

Ingredients :

2

1/4 teaspoon

1/3 cup

3 cloves

1

2

1 teaspoon

1 teaspoon

1/2 teaspoon

400g

200g

1 cup

2 teaspoons

1 tablespoons

4

1/2

1

3 tablespoons

Eggs

Salt

Cooking oil

Finely chopped garlic

Finely chopped onion

Seeded and very finely chopped red chilies

Shrimp paste

Coriander seeds

Sugar

Raw prawns, peeled and de-veined

Rump steak, finely sliced

Long grain rice, cooked and cooled

Kicap manis (sweet soy sauce)

Soy sauce

Finely chopped onions

Finely shredded lettuce

Thinly sliced cucumber

Crisp fried onion

• Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.
• Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.
• Turn the omelet over and cook the other side for 30 seconds.
• Remove the omelet from the pan and repeat with the remaining egg mixture.
• When the omelets are cold, gently roll them up and cut them into fine strips; set aside.
• Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
• Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
• Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
• Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.
• Add the kicap manis, soy sauce and spring onion and stir-fry for another minute.
• Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
• Serve immediately.

 

Tip : It is important that the rice is quite cold and the grains separate before adding the other ingredients, so it is best to cook the rice the day before.