INGREDIENTS

INSTRUCTIONS

The name Nasi Goreng means simply 'fried rice', and it is really a
collective description of an indefinite number of slightly differing
dishes.  You can vary the trimmings and garnishes to suit your taste;
but even the most elaborate Nasi Goreng is quick to make.  It is a
particularly good luncheon dish. Boil the rice a good long time  before
you intend to fry it; you can fry freshly boiled rice, but the  Nasi
Goreng will be better if the boiled rice is allowed to cool. Two  hours
is a satisfactory interval. Leaving the rice to cool overnight,
however, gives less good results-the rice has time to go dry and
stale. An important point to note here is that rice for Nasi Goreng
must be cooked with the least possible quantity of water; this
prevents it from becoming too soft. For 1 cup of rice, use 1 cup of
water. Assuming you have now got your cool, boiled rice, proceed like
this: slice the shallots or onion, seed and slice the chilli (or  pound
the shallots and chilli together in a mortar). Heat the oil in  a wok;
it makes no difference, by the way, whether you use oil, fat,  or
butter. Saute the shallots and chilli for a minute or so, and  season
with salt, soya sauce, and tomato ketchup.  Put in all the  rice, and
stir it continuously until it is well heated:  this will  take 5 to 8
minutes. Serve in a good large dish, generously garnished  with sliced
cucumber, tomatoes, fried onions, and Krupuk.  [Shrimp  Chips S.C.]
From "Indonesian Food and Cookery", Sri Owen, Prospect  Books, London,
1986." ISBN 0-907325-29-7. Posted by Stephen  Ceideberg; March 1 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 411
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.8mg
Potassium: 110.7mg
Carbohydrates: 89g
Fiber: 1.3g
Sugar: <1g
Protein: 8.5g