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Indonesian Fried Rice

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					Indonesian Fried Rice - Nasi Goreng




A full meal by itself, this Indonesian fried rice is tasty and satisfying. It is easy and quick
to prepare and a great way to use up leftover rice. A simple but delicious meal for those
times when you are eating alone or with a couple of close friends.

This recipe serves 2.

Ingredients:

       4 cups cooked rice
       1 thinly sliced medium onion
       1 clove garlic, crushed
       2 medium eggs
       1 tsp shrimp paste or belachan
       1 tsp chili powder
       1 Tbsp light soy sauce
       3 Tbsps oil
       Salt to taste
       Cucumber, tomato and cilantro for garnishing
       Prawn crackers (optional)

Preparation:

    1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it
       from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked
       with too much water which makes it too gooey. It needs to be cooked al-dente,
       with a small degree of plus and minus in the texture for personal preferences.
    2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let
       it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add
       the shrimp paste, and cook until it is brown and fragrant.
    3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown,
       and the fragrance of the garlic and onions are released.
    4. Add the chili paste followed by the rice. Fry on high heat.
5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of
   the ingredients stick to the wok.
6. Add the soy sauce and stir until the soy sauce is evenly distributed.
7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be
   nice and fluffy.
8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some
   cilantro, and an egg for each serving.

				
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posted:4/17/2012
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