Chili Fried Rice With Ham Nasi Goreng Recipes

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
• Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
• Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
• Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

CHILI FRIED RICE WITH HAM (NASI GORENG)

Steps:

• Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add eggs and cook until omelet is set and golden brown. Remove from heat and cool completely. Cut into small pieces.
• Melt remaining 5 tablespoons butter in heavy large skillet over high heat. Add onion and garlic and cook until onion is golden brown, stirring constantly, about 3 minutes. Add carrot and next 4 ingredients. Reduce heat to medium and cook until carrot is tender, stirring occasionally, about 6 minutes. Add omelet, rice and ham. Stir until mixture is heated through, about 5 minutes. Season omelet to taste with salt and pepper and serve.

CHILLI FRIED RICE

Steps:

• Mix the fish and chilli sauces,lime juice and sugar and set aside.
• Heat a wok or large pan,add oil and fry onions, chillies and garlic untill soft, chilli .Add pork or chicken and stir-fry untill cooked. stir in prawns and cook through. Add the rice and str-fry untill heated through.
• Pour the eggs mixed with soy sauce and pepper into a seperate pan.Heat and Stir until the eggs are set. Cut into small pieces and add to the rice.
• Pour over the sauce and mix all together over a high heat for a minute.
• Remove from the heat mix in the spring onions and coriander leaves.

NASI GORENG (INDONESIAN FRIED RICE WITH VEGETABLES)

Steps:

• Prepare the rice as indicated and have it ready.
• In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
• Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
• Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
• Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
• Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
• Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.

NASI GORENG: INDONESIAN FRIED RICE

Steps:

• 1. Cook the rice in your preferred method.
• 2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice (Don't put it in all at once, the rice can get mushy, put in a 1/3 at a time).
• 3. Mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
• 4. Fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.