Nasi Goreng (Fried Rice)

By Jessica Brodland

The Indonesian culture has been a great part of my family since I can remember. Indonesian culture was first introduced to my family in the early 1900’s when my great grandparents left the United States to become missionaries to Indonesia. After living in Indonesia for many years, the culture seeped its way into the family home and influenced their children (including my grandmother). They were successful for many years, but had to evacuate due to Japan’s invasion during World War II. Years later, my grandmother and grandfather decided to return to Indonesia to continue the mission.

My great-grandparents became immersed by the culture and our family has never been the same. My great-grandmother learned to love and cook the many different dishes and flavors of Indonesia. Throughout the years the recipes of these dishes have been passed down from generation to generation. Now, from the kitchen of my great-grandmother, I would like to share one of the timeless Indonesian recipes: Nasi Goreng (Fried Rice).
Family and Friends in Indonesia

¼ c. vegetable oil
1 large onion
1 ½ tsp. crushed garlic
1 tsp. minced fresh ginger
¾ tsp. pwd. Turmeric
½-2 tsp. ground chili paste
1 ½ -2 tsp. salt (to taste)
½ tsp. black pepper
1 c. cooked meat (chicken, pork, shrimp)
1 c. mixed diced peppers
1 c. diced celery & carrot
Frozen Peas (thawed)
¾ c. shredded white or Chinese cabbage
1 c. chopped fresh bean sprouts
¼ c. thick coconut milk
2 T. tamarind water
1 T. sweet soy sauce
2-3 eggs, made into omelet (shred)
6 T. fried onion flakes
Fresh cilantro (coriander)
Family and Friends in Indonesia
Great-grandmother (fourth from right), Grandmother (front middle)
1. Heat the oil in a large wok or wide skillet. Add the onion and garlic and stir-fry over high heat by mixing/turning constantly
2. Add the ginger, turmeric and chili paste and continue to stir-fry for 2-3 min.
3. Add the salt and pepper, then the meat, diced vegetables and peas. Stir-fry for about 5 min, keeping the food moving to prevent burning.
4. Add the cabbage and bean sprouts, stir-fry all together for a further 2-3 min.
5. Add rice and stir-fry the food briskly over high heat.
6. Add the coconut milk, tamarind water and sweet soy sauce. Check seasonings, adjust to taste.
7. Pile onto a serving plate, shaping the rice into a cone. Cover with the omelet shreds and fried onion flakes. Surround with fresh herbs, serve and enjoy!

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