nasi goreng (indonesian fried rice)

Spice mix
6 servings
2 cups Long-grain rice
4 cups Chicken stock or water
1 tablespoon Cooking oil
1 medium Onion; peeled and chopped
Celery stalk; chopped
Garlic cloves peeled and chopped
½ teaspoon Grated fresh ginger
1 tablespoon Sambal oelek*
1 teaspoon Java curry
1 tablespoon Kecap manis**
Green peppers; chopped
1 cup Shredded cabbage
6 larges Fresh shrimp (opt'l.) peeled and deveined cut in quarters
1 cup Diced, cooked chicken or ham or pork or lamb
  Salt; to taste

*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 & Company, 1985. Pg. 58. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

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