Nasi Goreng – Indonesia (Indonesian Fried Rice)

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Nasi Goreng – Indonesia (Indonesian Fried Rice) Cooking Method Initial Rice – Simmering/Steaming Cooking Method for Service – Stir Fried Yield – 12 portions at 4 oz/Portion Station – Sauté/Stir Fry Advanced Preparation – Cook Rice Ingredients: For Precooking the Rice 4 cups Long Grain Jasmine Rice 6 cups Water For Cooking at Service 6 oz Shallots, minced 2 oz Garlic Cloves, minced 1 oz Fresh Ginger, minced 1.5 tbsp Shrimp Paste 4 ea Small Fresh Red Chilies, minced 3 oz Vegetable Oil 12 oz Shrimp, peeled de-veined and diced small 6 oz Cabbage, shredded Cooked and Completely Cooled Rice from Above 6 oz Kecap Manis (Indonesian Sweet Soy Sauce) For Garnish Sambal Oelek 1 bunch Green Onions, cut thin on a bias Procedure: For Precooking the Rice 1. Place the rice in a china cap and run cold water through it until the water turns clear. 2. Once the water runs clear allow the rice to drain in the china cap for a few minutes to assure there is no excess water trapped in the rice. 3. Once the rice has drained combine it with the water in a pot and bring the mixture to a simmer over a high flame on the stove. 4. Once the rice comes to a simmer, cover it immediately with foil and a tight fitting lid on top of the foil and then turn the heat to a very low flame. 5. Cook the rice over the low flame covered for 5 minutes and then turn off the heat but leave the rice covered for another 15 minutes 6. Once the rice has sit for 15 minutes covered off of the heat uncover it and transfer it to a sheet-pan and place it into the refrigerator to cool completely. For Making the Rice At Service 1. Combine the shallots, garlic, ginger, shrimp paste and chilies in a small bowl and mix very well to distribute the shrimp paste with the other seasonings. 2. To order heat a tablespoon or so of the vegetable oil in a wok over a high flame until to oil gets quite hot. 3. Once the oil gets hot add 2 tbsp of the seasoning mixture (the shallot/ginger/shrimp paste mixture) to the oil and stir fry for about 20 seconds or until the ingredients become very fragrant 4. Once the seasoning mixture has been stir-fried add in an ounce of shrimp and a half ounce of the cabbage and stir fry for another 30 seconds. 5. After the shrimp and cabbage have been stir-fried add in the about ¾ cup cooked rice and a tablespoon of Kecap Manis and stir fry for about 30 seconds more to heat through and then transfer to a hot serving plate 6. Garnish with the sambal oelek and green onions and serve. 7. Repeat steps 2-6 in this section for each order .

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