Nasi goreng

Yield: 4 servings

Measure Ingredient
1½ cup Long grain white rice
3 tablespoons Corn oil
2 \N Onions, cut in half, sliced
2 smalls Fresh green chilies, seeded, chopped
1 \N Pork tenderloin, diced (6oz)
1 \N Skinned chicken breast (6oz)
1 teaspoon Paprika
2 tablespoons Light soy sauce
4 ounces Cooked peeled medium shrimp, thawed if frozen
\N \N Salt to taste
1 \N Egg
1 teaspoon Cold water
1½ teaspoon Butter
\N \N Shrimp crackers

Cook rice in boiling, salted water 12 minutes. Drain and rinse well, then drain again. Heat oil in a large skillet. Add onions, garlic and chilies and fry 2 minutes. Add pork and chicken and fry gently 10 minutes until cooked. Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6 minutes or until piping hot, stirring constantly.

Season with salt.

Turn mixture into a warm serving dish and keep warm while preparing omelette topping. Whisk egg with cold water. Melt butter in a skillet. Add egg mixture and swirl skillet to give a thin, even mixture. Cook over gentle heat 2-3 minutes or until egg mixture is set and lightly golden underneath. Turn omelette out onto a flat surface. Roll up and cut in slices. Arrange slices of omelette on top of rice mixture. Serve hot with shrimp crackers.

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