Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          long-grain rice
   4      cups          chicken stock or water
   1      tablespoon    cooking oil
   1      medium        onion -- peeled and chopped
   1                    celery stalk -- chopped
   2                    garlic cloves peeled and chopped
     1/2  teaspoon      grated fresh ginger
   1      tablespoon    sambal oelek*
   1      teaspoon      java curry
   1      tablespoon    kecap manis**
   2                    green peppers -- chopped
   1      cup           shredded cabbage
   6      large         fresh shrimp -- (opt'l.) peeled and
                        -- deveined
                        -- cut in quarters
   1      cup           diced -- cooked chicken or
                        -- ham or pork or lamb
                        salt -- to taste

Preparation:

*Hot pepper sauce. **Sweet soy sauce. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping. In large saucepan or wok, heat oil and sauté onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; sauté 2 minutes. Add green pepper and cabbage; sauté 3 minutes more. Add shrimp and chicken, ham, pork or lamb and sauté 2 minutes. Add rice and continue to sauté until light brown. Adjust seasoning. Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce." From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright