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Nasi goreng
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| Artist: |
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| Categories: |
Asian, Central Asian, Chicken, Chinese, Ethnic, Indian, Oriental, Pork, Poultry, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Long grain white rice | | 3
| tbsp | Corn oil | | 2
| | Onions, cut in half, sliced | | 2
| small | Fresh green chilies, seeded | | | -chopped | | 1
| | Pork tenderloin, diced (6oz) | | 1
| | Skinned chicken breast (6oz) | | 1
| tsp | Paprika | | 2
| tbsp | Light soy sauce | | 4
| oz | Cooked peeled medium shrimp | | | -thawed if frozen | | | Salt to taste | | 1
| | Egg | | 1
| tsp | Cold water | | 1 1/2
| tsp | Butter | | | Shrimp crackers |
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Procedures:
| 1 | Cook rice in boiling, salted water 12 minutes. | | 2 | Drain and rinse well, then drain again. | | 3 | Heat oil in a large skillet. | | 4 | Add onions, garlic and chilies and fry 2 minutes. | | 5 | Add pork and chicken and fry gently 10 minutes until cooked. | | 6 | Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6 minutes or until piping hot, stirring constantly. | | 7 | Season with salt. | | 8 | Turn mixture into a warm serving dish and keep warm while preparing omelette topping. | | 9 | Whisk egg with cold water. | | 10 | Melt butter in a skillet. | | 11 | Add egg mixture and swirl skillet to give a thin, even mixture. | | 12 | Cook over gentle heat 2-3 minutes or until egg mixture is set and lightly golden underneath. | | 13 | Turn omelette out onto a flat surface. | | 14 | Roll up and cut in slices. | | 15 | Arrange slices of omelette on top of rice mixture. | | 16 | Serve hot with shrimp crackers |
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