Indonesian Nasi Goreng (Fried Rice)
An Indonesian version of fried rice capturing all the vibrant ethnic flavors of that style of cooking. Traditionally topped with a fried egg, this Indonesian Nasi Goreng version is topped with fried egg pancake, thinly sliced.
TB vegetable oil, divided 1 large egg+1 large egg white Salt, white pepper 4 c. leftover cold long grain rice ½ lb. small shrimp, peeled, deveined, ½ lb. pork shoulder, coarsely chopped 1 small chicken breast, boneless, skinless, coarsely chopped 1 medium onion, sliced 1 clove garlic, minced 2 ½ TB kecap manis (sweet Aloha shoyu) 1 tsp. patis (fish sauce) ½ tsp. ground cumin ½ tsp. ground turmeric ½ tsp. ground coriander 1 Thai bird chile, thinly sliced Garnish: thinly sliced Japanese (seedless) cucumber, Thai fried shallots, thinly sliced Thai bird chile
In a small mixing bowl; whisk together egg, egg white, salt and pepper. Set aside. In a wok over medium heat, heat 1 TB of oil. Add egg mixture into wok, tilting wok to allow eggs to form a thin pancake. Cook until eggs are set. Transfer egg pancake to paper towels; pat dry. Slice pancake into long thin strips. Set aside. Into wok; stir fry pork and chicken in 2 TB of oil until browned; constantly stirring and tossing. Add the shrimp and fry 2 minutes; constantly stirring and tossing.
Remove from wok; keep warm. Into wok; add remaining 1 TB of oil. Stir fry onion 2- 3 minutes until golden brown. Add garlic; cook 30 seconds. Stir in rice, kecap manis, patis, cumin, turmeric, coriander and chili peppers. Quickly stir mixture to heat through. Stir in two thirds of the shrimp, pork, and chicken. Transfer mixture onto serving platter. Arrange cucumbers around the edge of platter. Top with reserved pork mixture, sliced egg pancake, Thai fried shallots and remaining Thai bird chiles.
Serve immediately. Serves 3-4.