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| RECIPE FOR NASI GORENG |
Title: Nasi Goreng
Category: Indian Pork-ham Chicken
Serves: 4
Ingredients:
| 1.50 | c | Long grain white rice | | 3.00 | tb | Corn oil | | 2.00 | | Onions, cut in half, sliced | | 2.00 | sm | Fresh green chilies, seeded, | | | chopped | | 1.00 | | Pork tenderloin, diced (6oz) | | 1.00 | | Skinned chicken breast (6oz) | | 1.00 | ts | Paprika | | 2.00 | tb | Light soy sauce | | 4.00 | oz | Cooked peeled medium shrimp, | | | thawed if frozen | | | Salt to taste | | 1.00 | | Egg | | 1.00 | ts | Cold water | | 1.50 | ts | Butter | | | Shrimp crackers |
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.
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