Egg fried rice (nasi goreng)
Inspired by: Uncle Roger Review GORDON RAMSAY Fried Rice
and the details: Gordon Ramsay's Spicy Fried Rice Recipe from Indonesia
Comment: typically use day old rice kept in the fridge to dry, but in my fridge nothing dries, so I spread the rice on a pie sheet, covered with a towel overnight in a cool place. Thai (jasmine) rice is the best, but basmatti is ok too.
In any case wash the rice a few times before cooking to remove the outer starch. When cooking the rice (one day ahead), use a little less water than usual.
The recipe below is from Indonesia (via chef Gordon Ramsey). Main modification is the use of green onions at the end which should not be cooked, and replacement of the green stems, Gordon calls chai blossoms, which are garlic chives, by garlic.
Galangal is similar to ginger but with a sweeter more citrucy taste. If galangal is not available, substitute by grated ginger.
Rendang curry paste is simply an indonesian curry paste mainly used to make rendang beef or chicken, so for our purpose indonesian curry paste.
When ready, the rice should not be sticky, grains should be rather loose. To achieve this, the wok must be very hot when the rice is added, and the rice should not be stired too often, preferably (if possible ) tossed...
2 to 3 servings
day old cold rice (2 to 3 small portions) fluffed
2 to 4 chopped red chillies
1 teaspoon grated galangal
3 cloves garlic
3 or 4 stems green onions
rendang curry paste
sweet soy, if not available, substitute regular soy sauce mixed with a little brown sugar
Prepare all in advance as things go quick when cooking.
On one hand, the chillies, galangal and grated garlic.
On the other, whisk the eggs in a small bowl.
Chop the green onion.
Put frying oil in a wok, when hot (but not too hot, you don't want to burn the garlic), add the chillies, galangal and garlic mix and cook stirring constantly with a pinch of salt.
Then add the eggs constantly stirring with a whisk. When just about cooked, add rice and mix carefully, cooking rice.
Make a hole in middle of the rice and add 1 tablespoon sambal, 1 of rendang paste and 1 tablespoon sweet soy, cook this a min and mix with the rest.
Toss well (ie: mix carefully for the rest of us).
Check taste, possibly add a bit of salt, serve sprinkled with the green onion.