An inauthentic Nasi Goreng

I first found a recipe for Nasi Goreng in a Diana Henry book called Food from Plenty. Essentially this is a very simple Indonesian stir fried rice. We make it to use up pork leftovers. The original recipe calls for chillies and (optional) prawns. Small person is not a spice or fish fan so I leave these out but add mushrooms instead. You can pretty much put what you want into this dish, traditionally served as breakfast using the previous night’s leftovers. Some people serve with a fried egg on top, but I stuck to the original recipe and shredded an omelette. This is also the only rice dish I enjoy other than paella and risotto, although I do need to experiment more, both with the spicing of this dish and with rice dishes in general.
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Ingredients:
2 tbsp oil (groundnut oil is good for frying)
1 onion, sliced thickly
3 garlic cloves, finely chopped
Leftover cooked pork, chopped into bite size pieces
Cooked rice (we use about a large cup full of uncooked rice)
4 spring onions, sliced
3 eggs, beaten
4 tbsp dark soy sauce (or sweet soy if you can get hold of it)
3-4 mushrooms, finely sliced

Heat the oil, preferably in a wok, and throw in the onion, here you want to soften it but you can also let it caramelise a little too.
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Whilst the onion is cooking, make the omelette in a frying pan using the beaten eggs, I usually do this in butter rather than oil. To make the omelette, pull the eggs back from the sides and let the runny egg fill the gap by tipping the frying pan. Once cooked, leave to one side to cool.

Back to the wok and add the mushrooms, once they have softened its time to add the pork, you don’t want to overcook this but I do like to let it brown a little, add the garlic after a minute. Stir well and fry for another minute, then stir in rice and spring onions. Be careful not to be too heavy handed here as it’s easy to end up with a stodgy mess so try to avoid pushing the rice down or around the wok too hard.
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Cut the omelette into slices and once the rice is warmed, toss this in along with the soy sauce and a good helping of black pepper. After a couple of minutes, this should be ready to serve. Add two red chillies at the same time as the pork if you like spice, I tried adding a little cayenne pepper after I dished up the small person’s helping, it helped to give a spicy note. I’m also going to see if I can source ketjap manis which is the sweet, Indonesian version of soy sauce. No danger of seeing it in the local supermarkets, but I’m running low on some dried herbs and spices so I might do an online shop from an Oriental supermarket. I’ve been saying that for ages and not got round to it!
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