| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
Asian |
Asian, Posted to r, Grains |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 4 |
tb |
Peanut oil |
| 1 |
|
Onion; peeled and chopped |
| 1 |
|
Clove garlic; peeled and chopped |
| 4 |
oz |
Pork; chicken or beef, diced fine |
| 4 |
c |
Cold cooked rice |
| 1 |
tb |
Hoisin sauce* |
| 4 |
oz |
Cooked small shrimp; shelled |
| 8 |
oz |
Peas; defrosted if frozen |
| 2 |
|
Scallions; chopped in 1/2" pcs. |
| 1/2 |
tb |
Chili sauce; optional |
INSTRUCTIONS
Beat the eggs and heat half the oil in an omelette pan. Pour the eggs in
and allow to set into a pancake-type omelette. Turn out, slice into 1 in.
(2.5 cm) ribbons and set aside. In the same pan, put the rest of the oil
and fry the onion and garlic for 3 minutes. Add the meat and cook for 3
minutes, then add the rice and stir till well heated. Season with the
Hoisin sauce, and the shrimp, scallions and peas with the chilli sauce , if
used, and allow to heat through. Serve decorated with strips of omelette.
Serves 4.
*Available in most good supermarkets and in Asian groceries and specialty
shops.
NOTES : Nasi Goreng is traditionally eaten in Indonesia as a one-dish meal
and can be accompanied, instead of the omelette, by fried eggs. We offer it
as a side dish in our Southeast Asian sampler menu. Indonesian cooks put
their leftovers in it, so use any leftover chicken, beef or pork you have
on hand.
Recipe by: Chef and Staff at World Wide Recipes:
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
4, 1998
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