Crunchy Fried Shrimp
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Nasi Goreng Rice
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
Skip To The Recipe
We try as much as possible not to have leftovers. I do not know why but all leftovers on our house seem to disappear into the refrigerator abyss and then resurface from outer space. I have made a very conscious effort and last night part of our dinner was made with leftover chicken. I made an Indonesian specialty: Nasi Goreng.
I have been making this recipe for so many years now, that I really had to pay close attention to the amounts used so I could share the recipe with all of you. We did happen to have chicken leftover therefore used it. Any type of meat is fine, or even just vegetables to be more on a vegetarian side.
We served alongside pork chops just sautéed with a shadow of oil in a large skillet. Watermelon for dessert.
TIP: Ketjap is an Indonesian soya sauce. If you live near an Asian specialty store I am sure you will found it. It comes in three different thicknesses. Ask for medium. I have had all three and the too thick is too thick. It will have the consistency of honey, but very dark brown. Use sparingly and adjust as you go.
Perfect with Soy glazed pork chops.
Nasi Goreng Rice
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4
Ingredients
-
2 minced garlic cloves
-
3 1/2 cups cooked rice
-
3 omelet scramble egg(s)
-
Ketjap or soy sauce
-
1/2 teaspoon finely chopped (optional) chili pepper
-
1 samll diced carrots
-
1/2 cup peas
-
1/2 cup thinly sliced cabbage
-
1/2 cup water
Instructions
-
Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside
-
In a wok or large cooking pan over medium heat fry the carrots and the peas with the olive oil until lightly brown.
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Add the garlic, the cabbage and water.
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Add the cooked rice. Keep stirring until the rice brown lightly.
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Add the ketjap or soy sauce and give it another minute.
-
Remove from heat and add the thin slices of the omelet.
-
Season with salt and pepper and fry for a few minutes.
-
Stir and serve.
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