This one is one of my favorite versions of fried rice - nasi goreng. It's a Malay version with a heavy fragrance of shrimp paste that is absolutely moorish. The aroma explosion when you fry the paste is mindblowing, but I highly recommend shutting bedroom doors to avoid the heavy fumes of onion, garlic and the shrimp paste from lingering in your linens.
- 3 eggs, beaten
- Salt and pepper to taste
- Shallots, thinly sliced
- 1 cucumber, thinly sliced
- Beat the eggs with salt and pepper. Heat a little oil in a frying pan and make an omelette with half the egg mixture. Turn on a plate to cool. Do not fold the omelette. Repeat with remaining egg mixture.
- When cool, roll the omelettes together and cut to thin strips. Set aside.
- Deep fry the shallots until golden brown and remove from heat quickly as they burn easily. Set aside.
INGREDIENTS (NASI GORENG)
- 2 onions
- 2 cloves garlic
- 0.5 tsp dried shrimp paste (blachan)
- 300gm chicken/pork/beef/prawns, thinly sliced
- 1 cup frozen vegetables
- 4 cups cold cooked rice
- 2 tbsp light soy sauce
- 6 spring onions, chopped
- Place the onions, garlic and blachan in a blender. Blend until the mixture resembles a paste. Heat oil in a wok or large frying pan, and fry the paste until cooked.
- Add the chicken/beef/pork/prawn and frozen vegetables, stirring continuously until cooked through.
- Stir in the spring onions and rice, mixing throughly before adding the soy sauce.
- Garnish with the omelette strips, fried shallots and the cucumber.