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Get yourself in the mood : Nasi Goreng

One the easiest and much loved Malaysian and Indonesian dishes is the unsurpassable Nasi Goreng (Indonesian fried rice). There are countless variations of recipes for Nasi Goreng, the place to start learning and comparing is the classic restaurant-style Nasi Goreng recipe. Even here there is plenty of room for experimentation and customization, but why not give the old reliable version here a try?

Small details don't matter much, for example if you prefer chicken or prawn, but try to get authentic ingredients and use the flavours that make it taste right. Here's our basic formula for making Nasi Goreng for four people. Larger quantities are not typically prepared. Indeed it is usually the case in Indonesia for cooks to prepare just a single serving at a time while a hungry patron waits.

Ingredients
1 ½ cups long grain white rice
3 tbsp oil
2 onions, cut in half, sliced
2 small fresh green chilies, seeded, choppe, d
1 pork, diced (6oz)
1 chicken breast (6oz)
1 tsp paprika
2 tbsp light soy sauce
4 oz cooked peeled medium prawn
1 salt to taste
1 egg
1 tsp cold water
1 ½ tsp butter
1 shrimp cracker

Instructions :

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.

Serves 4

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