Nasi Goreng (Indonesian Fried Rice)
55 min 25 min prep
Change to: servings US Metric
2 cups prepared jasmine rice (2 cups before it was cooked, so this should measure out to be more.)
2 onions (sweet or yellow)
3 garlic cloves, minced
2-3 stalks celery
2 cooked chicken breasts, chopped (or half a package turkey bacon, chopped finely)
1 tablespoon tomato ketchup
1/2 teaspoon shrimp paste (or half inch cube of solid shrimp (blachan)
salt and pepper, to taste
1/4 cup ketjap manis (or more, to taste)
1 teaspoon sambal oelek (chili paste, or to taste) (optional)
Pour a little oil in a large skillet/wok.
Fry chicken/bacon in skillet on medium heat until cooked thoroughly.
Add all other ingredients except rice to the skillet. Add sambal if you want it hot.
Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.
Add rice to mixture and mix it inches.
Heat until rice is heated.
Add more ketjap to taste. There is usually enough ketjap when the rice is light brown from its color.
To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.