Indonesian Fried Rice (nasi Goreng)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups uncooked long-grain rice
• 2 eggs, beaten
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
• 6 ounces raw shrimp, peeled
• 2 tablespoons vegetable oil
• 2 tablespoons chopped garlic
• 1 medium onion, finely chopped
• 2 teaspoons finely chopped fresh gingerroot
• 1 tablespoon dried shrimp paste
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
• 1 tablespoon oyster sauce
• 1 tablespoon ketjap manis or 1 tablespoon dark soy sauce
• 3 tablespoons finely chopped spring onions
• 1/2 cup fresh cilantro leaves, chopped

Recipe

• 1 boil rice in plenty of salted water until cooked.
• 2 rinse, drain and spread the rice to cool.
• 3 do this at least two hours ahead, or preferably, leave overnight in the fridge.
• 4 combine eggs with sesame oil and salt, and put aside (see below).
• 5 heat wok or large frying pan over heat until hot.
• 6 add oil, and wait until it is very hot and slightly smoking.
• 7 add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
• 8 then add chicken and shrimp and stir-fry for a further 2 minutes.
• 9 add rice and continue to stir-fry for 3 minutes.
• 10 now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
• 11 finally, add egg mixture and continue to stir-fry for another minute.
• 12 alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
• 13 these can then be used as garnish on the finished dish.
• 14 turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.