Recipe: Indonesian Fried Rice (Nasi Goreng) (with chicken)

INDONESIAN FRIED RICE (NASI GORENG)

"This is a slightly reduced-fat recipe for fried rice, and it's packed with flavor. It calls for pre-cooked shrimp and chicken. If you have only raw, simply stir-fry it before you begin this recipe. A teaspoon of turmeric gives the rice a festive yellow color."

2 teaspoons vegetable oil
3 eggs, beaten
3 garlic cloves, minced
2 teaspoons shrimp paste
2 teaspoons dried red pepper flakes
1 cup minced onion
1 cup poached chicken breast, cut into cubes
1 cup cooked medium shrimp
3 cups cold cooked rice
1 teaspoon ground turmeric (optional)
1 tablespoon sweet soy sauce (ketjap manis)
2 tablespoons chicken broth or water
Salt to taste

Saturate a piece of paper towel with a bit of the vegetable oil.

Heat a carbon-steel wok over medium heat until just smoking and wipe with the paper towel.

Pour a thin layer of the eggs into the wok and make a crepelike omelet. Transfer to a plate and repeat to use up all of the eggs. There will be 3 or 4 crepes, depending on how thin they are. Roll up the egg crepes and cut into narrow ribbons.

With a mortar and pestle, pound together the garlic, shrimp paste, red pepper flakes and 2 tablespoons of the minced onion until you have a paste. Alternatively, process in a blender until pureed.

In a carbon-steel wok, heat the remaining oil over medium-high heat until just smoking. Add the remaining minced onion and the paste mixture, and fry for about 30 seconds, until aromatic. Add the chicken and shrimp, and fry for 1 minute, stirring to mix; then add the rice, turmeric, if using, sweet soy sauce and broth. Cook until the rice is hot, tossing to mix well. Season to taste with salt and remove

Makes 6 servings
Source: New Wok Cooking: Easy, Healthy, One-Pot Meals by Rosa Ross