NASI GORENG

This dish is traditionally prepared with yesterday's cooked rice and leftover meat. For a vegetarian version, replace the chicken, pork, ham and beef with tofu. You can also add chopped celery leaves or chopped celery as Loet does. Serve with small dishes of condiments, such as chutney, pickles, grated cucumber, peanuts, sliced banana topped with candied ginger, fried coconut or other fresh fruits or vegetables. In Holland, shrimp crackers
are considered an essential accompaniment.

4 tbsp Vegetable oil
2 Red onions, chopped
4 Cloves garlic, minced (or 1 leek, chopped)
1 tsp Curry powder
1 tsp Dry mustard
1 tsp Sambal or hot pepper flakes
1/2 tsp Cumin
1/2 tsp Pepper
Pinch Salt
2-1/2 cups Cooked brown rice
2-1/2 cups Frozen peas
1 cup Cooked chicken cubes
1 cup Cooked pork cubes
1 cup Chopped cooked ham
1 cup Sliced cooked beef
2 tbsp Soy sauce (optional)
Shrimp, peeled and deveined (optional)


Topping:
2 Eggs
3 tbsp Water
Pinch Salt
2 tbsp Vegetable oil
Chopped fresh coriander

In skillet, heat 1 tbsp of the oil over medium-high heat;
sautÈ onions and garlic, stirring often, until softened. Remove and set aside some of the onion mixture for garnish. In wok or large skillet, heat remaining oil over medium-high heat; add remaining onion mixture, curry powder, mustard, sambal, cumin, pepper and salt; heat through, stirring to mix well.Gently fold in rice, peas, chicken, pork, ham and beef. Drizzle with soy sauce (if using). Stir in shrimp (if using) and cook until shrimp is opaque and rice and meat are heated through but not dried out.

Topping: Beat together eggs, water and salt. In skillet, heat oil over low heat; pour in egg mixture and cook, without stirring, until set and resembles thin, flat omelette. Cut into narrow strips.

Turn out rice mixture onto warmed serving platter or into bowl. Garnish with reserved onion mixture, egg strips and fresh coriander.

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