Nasi Goreng

• Coconut Rice:
• 2 cups rice
• 1 cup water
• 1 cup coconut milk
• 1/2 t salt
• 1 T pandan essence (optional authentic)
• Crispy Fried Shallots:
• 1 c thin sliced shallots
• 1 c flour
• 3 c vegetable oil
• stir fry:
• 1 T garlic, minced
• 1 cup shrimp
• 1 cup diced cabbage
• 2 eggs, beaten
• 1 cup diced carrott
• 1 cup peas
• 2 T fish sauce
• 2 T sambal
• salt
• 2 T vegetable oil

1. Cook garlic in 1 T oil, add cabbage and shrimp, cook 2 minutes, add carrots and peas, cook another 2 minutes, then remove from heat. Add sambal to pan, cook 2 minutes, add rice and cook 3-4 minutes, pour egg into pan (move rice aside so egg can touch bottom. Cook until firm.
2. Stir all ingredients together.

coconut rice, rice, water, coconut milk, salt, t, shallots, thin, flour, vegetable oil, t garlic, shrimp, cabbage, eggs, carrott, peas, fish sauce, t, salt, vegetable oil

Taken from www.epicurious.com/recipes/member/views/nasi-goreng-50058024 (may not work)