My Version of Nasi Goreng (Indonesian Fried Rice)

READY IN: 55mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups prepared jasmine rice (2 cups before it was cooked, so this should measure out to be more.)
  • 2
    onions (sweet or yellow)
  • 3
    garlic cloves, minced
  • 2 -3
    stalks celery
  • 2
    cooked chicken breasts, chopped (or half a package turkey bacon, chopped finely)
  • 1
    tablespoon tomato ketchup
  • 12
    teaspoon shrimp paste (or half inch cube of solid shrimp (blachan)
  • salt and pepper, to taste
  • 14
    cup ketjap manis (or more, to taste)
  • 1
    teaspoon sambal oelek (chili paste, or to taste) (optional)
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DIRECTIONS

  • Pour a little oil in a large skillet/wok.
  • Fry chicken/bacon in skillet on medium heat until cooked thoroughly.
  • Add all other ingredients except rice to the skillet. Add sambal if you want it hot.
  • Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.
  • Add rice to mixture and mix it in .
  • Heat until rice is heated.
  • Add more ketchup to taste. There is usually enough ketchup when the rice is light brown from its color.
  • To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.
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