Nasi Goreng


serves 4 - 6
350 g (12 oz) scant 1 1/2 cups dry weight basmati rice, cooked and cooled
2 eggs
30 ml (2 tbsp) water
105 ml (7 tbsp) oil
225 g (8 oz) pork fillet or fillet of beef
2 - 3 fresh red chillies, seeded and sliced
1 cm (1/2 in) cube terasi
2 garlic cloves, crushed
1 onion, sliced
115 g (4 oz) 1 cup cooked, peeled prawns
225 g (8 oz) 1 1/2 cups cooked chicken, chopped
30 ml (2 tbsp) dark soy sauce or 45 - 60 ml (3 - 4 tbsp) tomato ketchup
salt and ground black pepper
celery leaves, deep-fried onions and coriander sprigs, to garnish


1. Separate the grains of the cooked and cooled rice with a fork. Cover and set aside until needed.

2. Beat the eggs with the water and season lightly. Make two or three thin omelettes in a frying pan, with a minimum of oil and leave to cool. When cold, roll up each omelette and cut into strips. Set aside.

3. Cut the pork or beef fillet into neat strips. Finely shred one of the chillies and set aside.
Put the terasi, with the remaining chilli, the garlic and onion, in a food processor, or use a pestle and mortar, and grind to a fine paste.

4. Heat the remaining oil in a wok and fry the paste, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat all the time, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the prawns, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and season to taste. Stir all the time to keep the rice light and fluffy and prevent it from sticking.

5. Turn onto a hot serving plate and garnish with the omelette strips, celery leaves, onions, reserved shredded chilli and the coriander sprigs.

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