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Nasi Goreng:
Indonesian Fried Rice



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Nasi Goreng:
Indonesian Fried Rice

Classic Asian Cookbook icon

By Sri Owen, 1998, DK Publishing Inc.


“For good Nasi Goreng, the rice should be cooked 2-3
hours before it is fried, so that it has time to become cold.”

Serves 4 to 6 as an accompaniment

2 cups (500 g) long-grain rice, washed in 2 changes
of cold water, drained
2 1/2 cups (600 ml) cold water
3 tablespoons peanut oil
3 shallots or 1 small onion, very finely chopped
1-3 large fresh red chilies, seeded and cut into
thin rounds, or 1/2 teaspoon chili powder
1 teaspoon chopped fresh ginger
2 medium carrots, finely diced
2 ounces (60 g) cabbage, finely shredded
1/4 pound (125 g) button mushrooms, quartered
1 teaspoon paprika
2 teaspoons tomato paste or tomato ketchup
1 tablespoon light soy sauce
Salt, to taste

For the garnish:
1/2 cucumber sliced
2 tablespoons Crisp-Fried Onions (recipe follows)
Few sprigs of watercress

Place the drained rice and cold water in a large pan. Bring to a boil,
uncovered, then simmer for 10-12 minutes, until all the water is absorbed.
Stir once with a wooden spoon, then reduce the heat to low. Cover the pan and let cook undisturbed for 10-12 minutes. Remove the pan from the heat and set it, still covered, on a wet dish towel. Let stand for 5 minutes.
Spoon the rice into a bowl, cover with a damp dish towel, and let stand for
2-3 hours, or until cold.
Heat the oil in a wok. Add the shallots or onion, the fresh chilies or chili powder, and the ginger and stir-fry for 1-2 minutes. Add the carrots and cabbage and stir-fry 2 minutes longer.
Add all the remaining ingredients, except the rice and garnishes, and stir-fry
for 6 minutes, or until all the vegetables are cooked through.
Add the cold rice and mix it thoroughly with the vegetables over low heat,
until it is heated through and takes on the reddish tinge of the paprika and tomato paste. Do not allow the rice to burn.
Transfer the mixture to a heated serving dish and arrange the garnishes on
top and around the dish.

Goreng Bawang: Crisp-Fried Onions

“Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling
of Crisp-Fried Onions. To make them at home, I suggest you use Asian red
onions or shallots. They become crisp more quickly than ordinary onions
and do not need to be floured before frying. If you do not want to make
your own, you can buy them at Asian supermarkets.”

1/2 cup (125 ml) vegetable oil
1 pound (500 g) Asian red onions or shallots, finely sliced

Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8
minutes, until golden. Removed with a slotted spoon and drain on paper
towels. Transfer the cold, crisp onions to an airtight container. Store in
a cool place for up to 4 weeks.

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