Quick Nasi Goreng
By: Giangi Townsend
Published: Thursday, March 14, 2013 - 5:01am

Ingredients




Olive oil
2 garlic cloves minced
3 ½ cup cooked rice, stir it to remove lumpiness
3 eggs, omelet scramble
Salt and pepper
Ketjap or soya sauce
½ teaspoon finely chopped chili (optional)
1 small carrot, cleaned and cut in small dice
½ cup peas
½ cup thinly sliced cabbage
½ cup water

Preparation

1 Prepare the omelet with the scramble eggs and set aside until cool to the touch. Cut in thin slices and set aside 2 In a wok or large cooking pan over medium heat fry the carrots and the peas with the olive oil until lightly brown. 3 Add the garlic, the cabbage and water. 4 Add the cooked rice. Keep stirring until the rice brown lightly. 5 Add the ketjap or soya sauce and give it another minute. 6 Remove from heat and add the thin slices of the omelet. 7 Season with salt and pepper and fry for a few minutes. 8 Stir and serve.

About

As my passion for cook books continues, my friends are adding to it. At Christmas I received this beautiful book from a friend that she purchased for me during one of her trips in New Orleans. “ Crescent City Cooking” by Susan Spicer is just a wonderful book filled with mouthwatering recipes as well as pictures. Tonight recipe is adapted from her book.
As I do not eat  too spicy of food, therefore feel free to add more sambal to it as you wish. The marinate is easy to prepare and I had a bit of free time to put it together in the morning while I was fixing breakfast.  However under time constraints, poking the meat with a fork before marinating, will help the flavors to penetrate in the meat.
The pork chops came out as tender as they could be. Nasi goreng rice was the perfect side dish.
Bon Appetit!
Giangi