Nasi Goreng

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Name	Nasi Goreng (Spicy fried rice)
Origin	Indonesia
Type	Main dish
Cook	Ron van der Wal
Notes	Contains meat (pork, might be left out to create spiced rice, or replaced by lamb or beef)
Trivia	Usually part of a larger meal, called a "rice table", which includes numerous additional dishes (for example, spicy meat balls and sweet and sour chicken).

Ingredients (serves 4)

400 g rice
300 g salted pork, in small cubes
50 g bacon, chopped
1 onion, finely chopped
1 leek, finely chopped
2 eggs
2 tbsp "ketjap manis" (sweet soy sauce)
2 tsp "sambal oelek" (red chilli pepper paste)
salt (for the pork)
Some vegetable oil (arachide/peanut oil if you can get it)

Preparation

Boil the rice according to its instructions.
Meanwhile, using a large frying pan (a wok is best), fry the bacon and the salted pork cubes in the oil until browned. Add the chopped onion and fry until golden.
Add the eggs and the chopped leek and stir-fry until done (the leek should still be crisp).
Once the rice is done, drain it (if necessary), then stir into the pork/vegetables mix. Add soy sauce and chilli pepper paste to taste.

Tip: the taste is even better if you prepare this dish one day in advance, then heat it by stir-frying just before serving. In that case, you may want to boil the rice slightly shorter than usual.


	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03