Another recipe for fried rice, a dish as flexible as you want it to be, mostly depending on what you find in the refrigerator, so long as one of the finds is cold cooked rice. From there on, the possibilities are endless. Chicken or barbecued pork may take the place of prawns and beef, even leftover curry can be used- fairly dry curry is better than one with lots of gravy. For an Indonesian version of nasi goreng, a fried egg, sunny side up, must top each portion.
- 4 cups cold cooked rice
- 2 eggs, beaten
- salt and pepper
- 3 tablespoons oil
- 3 shallots or 1 onion, finely sliced
- 1 teaspoon finely chopped garlic
- 1 teaspoon dried shrimp paste (blacan)
- 250 g (8 oz) rump steak, thinly sliced
- 250 g (8 oz) small raw or cooked school prawns, peeled and deveined
- 1 tablespoon sweet soy sauce
- 6 spring onions, thinly sliced
- 2 fresh chillies, seeded and sliced
- 1 fried egg per person (optional)
- 1 seedless cucumber, finely sliced
Separate the rice grains with wet hands so they don’t clump together. Season the beaten eggs with salt and pepper to taste, and cook 2 flat omelettes in a lightly oiled pan. Cut the omelettes into thin shreds and set aside. Heat the oil in a wok and fry the shallots and garlic until fragrant and golden. Add the shrimp paste and fry for a further minute, then stir-fry the steak until it changes colour. Add the prawns and stir-fry until opaque. Add the rice and toss, sprinkling with the soy sauce. Add spring onions and chillies, and continue tossing over heat until the ingredients are well mixed and heated through. Toss the omelette strips through the rice. Serve with a fried egg on each portion if desired, and slices of cucumber to garnish.