Nasi Goreng (naah-zi gaw-reng) is almost the Indonesian national dish, a delicious rice, meat and vegetable mixture. Serve it with sliced tomatoes, cucumber and chutney and accompany with lots of cold lager.
12 oz. long-grain rice, washed; soaked in cold water for
30 minutes and drained
1 pints cold water
1 teaspoon salt
2 tablespoons vegetable oil
3 eggs, lightly beaten
1 medium-sized onion, very finely chopped
2 green chillis, very finely chopped
1 garlic clove, crushed
1 lb. cooked chicken meat, cut into thin slices
8 oz. prawns or shrimps, shelled and chopped
2 celery stalks, trimmed and finely chopped
2 tablespoons soy sauce
Put the rice in a large saucepan. Pour over the water and add the salt. Bring the water to the boil over high heat. Cover the pan, reduce the heat to very low and simmer for 15 minutes or until the rice is tender and has absorbed all the liquid.
Remove the pan from the heat and set aside.
In a small frying-pan, heat half of the oil over moderate heat. When the oil is hot, add the eggs and fry for 3 minutes on each side or until they are set in a thin omelet. Remove the pan from the heat. Slide the omelet on to a plate. Cut it into thin strips about 2-inches long and i-inch wide. Set aside.
In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the onion, chillis and garlic to the pan and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Add the chicken, prawns or- shrimps, and celery and cook, stirring occasionally, until they are well mixed.
Add the cooked rice, soy sauce and omelet strips and cook, stirring occasionally, for 3 minutes or until all the ingredients are warmed through.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve immediately.