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Nasi Goreng (indonesian Fried Rice)

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Eggs Indo Ethnic, Indonesian, Poultry, Rice, Top ten 2 Servings

INGREDIENTS

1 c Basmati rice, boiled and
drained
2 T Vegetable oil
3 Eggs
1 Onion, diced
2 Green chiles, diced
1 Clove garlic, diced
1 Leek, finely sliced
1 t Coriander
1 t Cumin
1/2 c Chicken, sliced crosswise
1/4 c Shrimp
3 T Ketjap manis

INSTRUCTIONS

Set cooked rice aside. Beat eggs and make into omelette; slice into
strips and set aside. Heat oil in wok; add onion, leek, garlic and
chilie's. Fry until onion is soft. Add coriander and cumin; stir. Add
sliced chicken and shrimp to mixture and stir-fry until well mixed  and
chicken is done. Add rice, ketjap manis and omelet strips and  cook a
further 5 minutes. Serve hot. Delicious with hot peanut sauce.  NOTES :
Ketjap Manis is Indonesian Sweet Soya Sauce and quite  distinctive in
taste. Chicken should be thinly sliced. Eggbeaters may  be substituted
for fresh eggs to lower cholesterol in this recipe.  Recipe by:
Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by  Bill &
Leilani Devries <devriesb@cyberbeach.net> on Aug 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 195
Total Fat: 21.9g
Cholesterol: 279mg
Sodium: 294.6mg
Potassium: 271.6mg
Carbohydrates: 7.4g
Fiber: 1.5g
Sugar: 2.8g
Protein: 11.6g


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