Nasi Goreng (Indonesian Fried Rice)

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

Preparation / Directions:

*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

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