Nasi Goreng - Indonesian Fried Rice
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This is not a Thai recipe, but I will publish it here until I can write up enough of my Indonesian recipes to make a whole category. This is the classic Indonesian fried rice dish that can be a meal in itself or can be part of a rijsttafel meal.  Be sure that the rice you use here is pre-cooked and cooled to room temperature or even better, chilled slightly.  Warm rice will become soggy when it is used in a fried rice recipe like this.  Rice left in refrigerator overnight is best. The Indonesian sweet soy sauce Kecap Manis is very popular in Indonesia and ABC brand is made there (see photo).  It is soy sauce sweetened with palm sugar.  You can buy it online and in good Asian grocery stores or you can substitute sweet, dark or black soy sauce.  Or you can substitute regular soy sauce sweetened yourself with palm sugar or molasses.  I usually have this on my shelf because I use it in my Thai Basil Chicken recipe. Ingredients: 3 large eggs, beaten 3-4 cups cooked rice, cooled 3-5 tablespoons vegetable oil for stir frying (I use peanut oil) 1 pound combination of boneless skinless chicken breast and vegetables such as carrot, broccoli, red or green bell pepper, etc.  Make up the combination that you prefer.  Cabbage is a common veggie to add to this dish. 3-4 tablespoons Kecap Manis (see photo) 2 scallions (green onions) cut into ¼ inch sections 3-4 cloves fresh garlic, peeled and chopped fine 4-5 shallots (may substitute ½ an onion) peeled and chopped fine 1-2 small bird peppers or other hot chilies or chili powder to taste 1 each cucumber and tomato for garnish (optional) If you are using any chicken, cut it into nearly bite sized pieces and reserve aside.  Cut the vegetables also into bite sized pieces and shred the cabbage if you are using it. Use just about 1 tablespoon of the oil and heat it in a sturdy wok or large skillet.  Add the eggs and heat them through so that they set completely into a flat omelet shape.  Remove and set aside, perhaps covering the omelet so it stays warm.  This will be used last, as a garnish. Heat the remaining oil well and stir fry the garlic and the onion until the garlic just starts to turn fragrant and brown and then add the chicken.  Add the cabbage now if you are using it.  Stir fry the chicken until all the pink is gone and then for half a minute or so longer.  Add the vegetables and stir fry them until they are done the way you like them.  I cook mine less so that they remain crispy.  Add the Kecap Manis and the rice and stir fry everything until heated through and then place in a serving dish.  Cut all of the omelet into strips that are about one inch long and ¼ inch wide and sprinkle these strips along with the chopped scallions on top of the rice.  You can also slice a cucumber and tomato into thin slices, then cut each slice in half and surround the serving dish with these half moon shapes for a real finishing touch!