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Nasi Goreng Kampung (Village Style Fried Rice) Recipeby Hasni Ghazali, Bentara Restaurant, New Haven, CT
Directions1) Pound garlic, shallots, and salt in a mortar until they form a paste. Heat wok over medium heat. Drizzle in 1 Tbs. oil and swirl to coat to the bottom. Add the garlic mixture and stir fry for 1 minute.
2) Add the sliced beef and cabbage. Stir fry for 2-3 minutes until beef is cooked through.
3) Add in the cooked rice and fry, coating well with the pan juices. Add in the yu choy. Move all the ingredients to the side making a well in the middle of the wok.
4) Drizzle in 1 tsp. oil, and break the egg into the wok. Scramble the egg. When the egg is done, add in the bean sprouts and stir everything together.
5) Drizzle in 1 tsp. oil, and break the egg into the wok. Scramble the egg. When the egg is done, add in the bean sprouts and stir everything togethr.
6) Plate the Nasi Goreng and serve with optional garnishes.
- 1 tsp. chopped garlic
- 3 tsp. chopped shallots
- 1 tsp. Bird's Eye chili (a variety of Southeast Asian chili), to taste
- ¾ tsp. kosher salt
- 4 oz. sliced beef top round, 1 inch square and ⅛ inch thick
- 2 cups cooked rice
- 1 cabbage leaf, cut into 1 inch squares
- 2 stalks yu choy (a green, leafy vegetable available at Asian supermarkets) cut into 2 inch pieces, or substitute baby spinach
- ½ cup bean sprouts
- 1 whole egg
- 1 Tbs. and 1 tsp. vegetable oil
- Garnish (optional): lime wedge, chopped green onion, crispy fried shallots