Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 2 cups Thai Jasmine Rice
• 4 cups water, ((or 2 cups water and 2 cups vegetable or chicken broth))
• 2 eggs, (beaten)
• 2 tsp sesame oil
• 1/2 tsp salt
• 1or 2 chicken breasts, (boneless, skinless, cut in 1/2 inch strips)
• 24 large prawns, ((fresh or frozen) or shrimp, peeled)
• 2 tbsp oil with a high smoke point, (like avocado oil or grapeseed oil)
• 3-4 cloves garlic, (minced)
• 1 medium shallot, (finely chopped)
• 2 tsp fresh ginger root, (finely grated)
• 1 tsp black pepper, (freshly ground)
• 2-3 tsp Sambal Oelek, ((hot chili paste))
• 1 tbsp fish sauce, (or oyster sauce)
• 1 tbsp ketjap manis, ((dark Indonesian soy sauce))
• 3 tbsp green onions, (finely chopped)
• 1/2 cup cilantro leaves, (chopped)

Instructions

1. 1

   Cook rice: Boil rice in water or broth or water-broth combination until cooked or cook in an Instant Pot. Rinse, drain and spread out on a baking sheet to cool. Prepare the rice at least 2 hours ahead, or preferably the day before, chilling in the refrigerator overnight.

2. 2

   Cook eggs: Whisk eggs with sesame oil and salt in a small bowl. Heat a small skillet and make a thin omelet. Cut into strips. Set aside.

3. 3

   Heat skillet or wok: Heat a wok or large skillet over medium-high heat. Add the oil and heat until it ripples.

4. 4

   Cook ingredients: Add the shallot, ginger, garlic, and pepper and stir-fry for 1 - 2 minutes. Next add the chicken, cook for 1 minute, then add the shrimp and stir-fry for a further 2-3 minutes or until chicken is no longer pink. Add the cooked rice and continue to stir-fry for 3 minutes.

5. 5

   Add seasonings: Stir in the sambal oelek, oyster or fish sauce and ketjap manis until rice is well coated and continue to heat, stirring for 2 minutes.

6. 6

   Garnish and serve: Turn onto a large serving platter and garnish with the omelet strips, green onions and fresh cilantro. Serve hot.