Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice) Ingredients

2 c Long-grain rice	1 ts Java curry
4 c Chicken stock or water	1 tb Kecap manis**
1 tb Cooking oil	2 Green peppers; chopped
1 md Onion; peeled and chopped	1 c Shredded cabbage
1 Celery stalk; chopped	peeled and deveined
2 Garlic cloves	cut in quarters
peeled and chopped	1 c Diced, cooked chicken or
1/2 ts Grated fresh ginger	Salt; to taste
1 tb Sambal oelek*

Instructions for Nasi Goreng (Indonesian Fried Rice)

*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 Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 58. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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