Nassi Goreng

• 2 c. raw rice
• 4 Tbsp. oil
• 3/4 lb. lean pork, cubed
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 tsp. salt
• freshly ground black pepper
• 1 tsp. sambal
• 1 tsp. powdered ginger
• 1 tsp. laos, ketoembar or trassi (Indonesian spices, optional)
• 2 leeks, cut into rings
• 1/2 c. baby shrimp, peeled
• 1 Tbsp. ketchup or soy sauce
• 2 Tbsp. finely chopped celery tops
• 2 eggs
• 2 tomatoes, sliced
• 4 gherkins, sliced

1. Cook the rice according to the package directions and set aside to cool.
2. Heat the oil in a heavy saucepan and brown the meat quickly over high heat.
3. Add onions, garlic, salt, pepper and spices and saute for 5 minutes.
4. Add leeks and saute another 2 minutes.
5. Add the cold rice and cook for a few minutes over high heat, stirring constantly.
6. Add shrimp, ketchup or soy sauce and celery greens and heat through.

rice, oil, lean pork, onions, garlic, salt, freshly ground black pepper, sambal, powdered ginger, laos, leeks, baby shrimp, ketchup, celery tops, eggs, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771482 (may not work)