Nassi Goreng

echo echo's Note:

(Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ¼ lb cubed lean pork
• 4 tablespoons oil
• 2 onions , chopped
• 2 garlic cloves , crushed
• ½ teaspoon salt
• fresh ground pepper
• 1 teaspoon sambal oelek
• 1 teaspoon trassi oedang (optional)
• 1 teaspoon confectioners' sugar
• 2 leeks , sliced into rings
• 6 cups cooked white rice
• ½ cup peeled baby shrimp
• 1 teaspoon ketjap manis or 1 teaspoon soy sauce
• 2 tablespoons finely chopped celery tops (the leafy portion)
• 2 eggs
• 2 tomatoes , sliced
• 4 gherkins , sliced

Directions:

1. In a heavy saucepan, brown the pork in oil over high heat.
2. Add the onions through sugar and saute 5 minutes.
3. Add the leeks and saute 2 minutes more.
4. Add the cooked rice and cook for a few minutes over high heat, stirring constantly.
5. Add the shrimp through celery tops and heat through.
6. Quickly make an omelet with the eggs and cut into long strips.
7. Serve nassi goreng on a warm platter, garnished with strips of omelet placed on top in a lattice-type pattern, topped with tomato and gherkin slices.