Make this quick Indonesian Fried Rice (Nasi Goreng) when you have leftover rice! Add shrimp, chicken or make it a vegetarian meal and toss in some fresh vegetables instead.
Course Entrées/Main Dish
Cuisine Asian, Indonesian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Flavour and Savour
2cupsThai Jasmine Rice
4cupswater (or 2 cups water and 2 cups vegetable or chicken broth)
1or 2 chicken breastsboneless, skinless, cut in 1/2 inch strips
24largeprawns (fresh or frozen) or shrimp, peeled
2tspfresh ginger rootfinely grated
1tspblack pepperfreshly ground
2-3tspSambal Oelek(hot chili paste)
1tbspfish sauce or oyster sauce
1tbspketjap manis(dark soy sauce)
3tbspgreen onionsfinely chopped
Boil rice in water or broth or water-broth combination until cooked. Rinse, drain and spread out on a baking sheet to cool. Prepare the rice at least 2 hours ahead, or preferably the day before, chilling in the refrigerator overnight.
Whisk eggs with sesame oil and salt in a small bowl. In a small skillet, make 2 thin omelettes and cut into strips. Set aside.
Heat a wok or large skillet over medium-high heat. Add the grapeseed oil and heat until it ripples.
Add the shallot, ginger, garlic, and pepper and stir-fry for 2 minutes. Then add the chicken and shrimp and stir-fry for a further 2-3 minutes or until chicken is no longer pink. Add the cooked rice and continue to stir-fry for 3 minutes.
Stir in the sambal oelek, oyster or fish sauce and ketjap manis and continue to heat, stirring for 2 minutes.
Turn onto large serving platter and garnish with the omelette strips, green onions and fresh cilantro. Serve hot.