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Nasi Goreng (Fried Rice)

Nasi Goreng (Fried Rice) is built on Long Grain Rice, Vegetable Oil Or Clarified, Sweet Soya Sauce, and Tomato Ketchup. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 2 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   It is a particularly good luncheon dish.

2. 2

   Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool.

3. 3

   Two hours is a satisfactory interval.

4. 4

   Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale.

5. 5

   Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar).

6. 6

   Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter.

7. 7

   Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup.

8. 8

   Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes.

9. 9

   Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk. [Shrimp

10. 10

    Chips S.C.] From “Indonesian Food and Cookery”, Sri Owen, Prospect

11. 11

    Books, London, 1986." ISBN 0-907325-29-7. Posted by Stephen

12. 12

    Ceideberg; March 1 1993.