Indonesian Fried Rice - xp

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* Exported from MasterCook *

 

Indonesian Fried Rice (Nasi Goreng)

 

Recipe By :Very Vegetarian by Jannequin Bennett

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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2 cups long-grain rice -- brown or white

3 tablespoons peanut oil

1 small onion -- very finely chopped

1 large fresh red chilies -- seeded and thinly sliced (1 to 3)

1 teaspoon grated fresh ginger

2 medium carrots -- diced

4 ounces button mushrooms -- quartered

2 teaspoons ketchup

1 tablespoon soy sauce

1/2 teaspoon salt

2 cups shredded cabbage (napa or green)

Garnish:

1 bunch watercress

sliced cucumber

 

Cook and fluff rice with a fork. Let it cool completely.

 

Heat the oil in a wok or wide, deep skillet over high heat. Add the onion,

chilies, and ginger and stir-fry for 1 minute. Add the carrots and mushrooms and

stir-fry for 2 minutes longer. Add the ketchup, soy sauce, and salt and mix

well. Add the cabbage and stir-fry until it wilts, 1 to 2 minutes for napa, 4 to

6 minutes for green cabbage. Reduce the heat to medium-low.

 

Add the cold rice and mix thoroughly. Cook until the rice is heated through. Add

a little water if the rice begins to stick or burn. Transfer the rice to a

serving platter and garnish with cucumber slices and watercress Makes 4

servings.

 

S(Typed for you by):

" Brenda Adams <badams007 "

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NOTES : It is best to completely cool the rice before frying so that the grains

remain separate when fried and take on all the different flavors. Serve with

Ginger-Fried Tempeh (page 251) for a complete meal.

 

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