Nasi Goreng

• 2 cups long grain rice
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 1 medium onions peeled, chopped
• 1 each celery stalks
• 2 each garlic cloves peeled and chopped
• 1/2 teaspoon ginger grated
• 2 each green bell peppers
• 1 cup cabbage shredded
• 6 large shrimp
• 1 cup chicken cooked, diced

1. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone.
2. Refresh under water and pat dry.
3. Can be done in advance, along with the vegetable chopping.
4. In large saucepan or wok, heat oil and saute onion until soft, always stirring.
5. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes.
6. Add green pepper and cabbage; saute 3 minutes more.
7. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes.
8. Add rice and continue to saute until light brown.
9. Adjust seasoning.

long grain rice, chicken broth, vegetable oil, onions, celery stalks, garlic, ginger grated, green bell peppers, cabbage, shrimp, chicken

Taken from recipeland.com/recipe/v/nasi-goreng-43747 (may not work)