Nasi Goreng

(Indonesian Fried Rice)
Yield: 4 Servings

Ingredients
2 Cups White Rice
2 Tsp Dried Minced Onion
1 Tbl Hot Water
2 Large Eggs
¼ Tsp Salt
2 Tsp Peanut Oil
2 Red Jalapenos, Diced
1 Green Japapeno, Diced
2 Shallot Parts, Diced
1 Clove Garlic, Crushed
1 Tsp Trasi
1 Tbl Seasame Oil
½ Tsp MSG
1 Tsp Vegtable Paste
1 Tsp Rice Vinegar
3 Tsp Katsup Manis
1 Tbl Chile Bean Sauce
2 Tsp Chile Oil
1 Tbl Fish Sauce
2 Candle Nuts, Crushed
4 Cups Frozen Vegetables
2 6oz Cans Tiny Shrimp

Directions

• Cook 2 cups (dry) of white rice in rice cooker with setting of "harder." Refrigerate uncovered over night. (Fresh made rice will not fry correctly.)
• Mix dried onion with hot water and let rehydrate for 10 minutes.
• Beat (mix yolk and white very well) eggs and salt. Cook into a thin omelette (in peanut oil), juleinne, set aside.
• Fry jalapenos, garlic, trasi, shallots, and trasi in sesame oil and as much additional peanut oil as required until peppers are soft and shallots are well cooked and start to brown. Remove from heat.
• Add the following to the reydrated onion from above: MSG; vegetable paste; rice vinegar; katsup manis; chile bean sauce; chile oil; fish sauce; candle nuts. Mix all of above, add to fried peppers and shallots and mix. Add cold rice, mix and fry until the rice is dry and not sticking together and some of the rice just starts to brown from the heat.
• Mix in frozen vegetables (Peas, Carrot, Corn), fry just long enough to thaw vegetables. Mix in meat and sliced omelette .
• Serve with Katsup Manis over the top

Vegetable paste -- Superior Touch Better than Bullion.
Trasi -- Paste of fermented brine shrimp used in Southeast Asian cooking.
Katsup Manis -- A thick, sweet soy sauce from Indonesia.
© 2007