| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Indo | Rice, Indonesian | 1 | Servings |
INGREDIENTS
| 3 | Eggs | |
| Peanut oil | ||
| 1/4 | c | Shallots; thinly sliced |
| 1/2 | tb | Garlic; minced |
| 1/2 | lb | Shrimp |
| 1/2 | c | Carrots; thinly sliced |
| 1/2 | c | Zucchini; thinly sliced |
| 1/2 | c | Mushrooms |
| 4 | c | Cold cooked long grain rice |
| 1 | tb | Soy sauce |
| 1 | ts | Paprika |
| 1/2 | ts | Chili paste |
| 1/4 | c | Green onions; thinly sliced |
| 1/2 | c | Cucumber; thinly sliced |
| 1/2 | c | Tomatoes; thinly sliced |
INSTRUCTIONS
1. Break an egg into a bowl and whisk lightly. Pour into a hot frying pan and tilt pan to distribute egg as thinly as possible. Brown lightly on one side, turn and brown lightly on other side. Repeat for remaining two eggs. 2. When all three are done, and the omelets have cooled, stack them up, roll them and slice thin crosswise. 3. Heat wok. Add peanut oil, shallots and garlic. Stir fry 1 minute until lightly browned. 4. Add shrimp, carrots, zucchini and mushrooms, stir fry 2 minutes until shrimp change color. 5. Add rice, soy sauce, paprika and chili paste. Reduce heat and stir fry until rice is heated through. Add green onions and stir to mix. 6. Place alternating slices of cucumber and tomato in a ring around the edge of a serving plate. Turn fried rice out into center of ring and garnish with egg strips. Notes: The rice used in this recipe should be cooked 3-4 hours before the Nasi Goreng is to be prepared, and allowed to cool. If the rice is not allowed to cool before frying, it will absorb too much oil and get soggy. Rice that has been kept overnight may be used, but be sure to break up clumps by rubbing between your hands. Yield - 6 cups Posted to recipelu-digest Volume 01 Number 452 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998
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