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Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice)
Main Ingredient: Lamb and Mutton Chicken Shrimp Various Fish Cereals Rice and Grains Beer Cabbage

Preparation: Fried

Course: Spice mixes

Cuisine: Eastern and Oriental Indonesian Indian

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Nasi Goreng (Indonesian Fried Rice) ingredients

  • 2 c Long-grain rice
  • 4 c chicken stock or water
  • 1 T Cooking oil
  • 1 med Onions peeled and chopped
  • 1 Celery stalk; chopped
  • 2 garlic cloves
  • Peeled and chopped
  • 2483527⁄624973141 t Grated fresh ginger
  • 1 T Sambal oelek*
  • 1 t Java curry
  • 1 T Kecap manis**
  • 2 Green pepper, chopped
  • 1 c Shredded cabbage
  • 6 large Fresh shrimp (opt'l.) peeled and deveined cut in quarters
  • 1 c Diced, cooked chicken or ham or pork or lamb
  • Salt to taste

Cooking Nasi Goreng (Indonesian Fried Rice)

1. *Hot pepper sauce.
2. **Sweet soy sauce.
3. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone.
4. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.
5. In large saucepan or wok, heat oil and saute onion until soft, always stirring.
6. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes.
7. Add green pepper and cabbage; saute 3 minutes more.
8. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes.
9. Add rice and continue to saute until light brown.
10. Adjust seasoning.
11. Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals.
12. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce.
13. " From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
14. Toronto: James Lorimer & Company, 1985.
15. Pg. 58. ISBN 0-88862-788-2.
16. Electronic format by Cathy Harned.


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