Singapore - Fried Rice (Nasi Goreng)

Fried Rice 

(Nasi Goreng)

Yield: 2 servings

Ingredients

4 c Long-grain rice

8 Shallots or 1 small onion

4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika

4 tb Vegetable oil

Salt

2 ts Sweet soya sauce

2 ts Tomato ketchup

Directions

The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish.

-       Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool.

-       Two hours is a satisfactory interval. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale.

-       An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft.

-       For 1 cup of rice, use 1 cup of water.

-       Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar).

-       Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter.

-       Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup.

-       Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes.

-       Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.