Indonesian Fried Rice

 

                    Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation  on the classic "Nasi goreng". It's perfect for a relaxed lunch because much of the dish can be prepared ahead.

4 servings (470 calories per serving)

• 2 teaspoons sesame oil
• 2 teaspoons sherry vinegar
• 2 tablespoons soy sauce
• 250 gr tenderloin or round steak, cut accross the grain into thin strips
• 1 and two-third cups long-grain white rice
• 2 eggs
• 3 scallions, sliced on the diagonal
• 2 tablespoons chopped cilantro
• 2½ tablespoons canola oil
• 150 gr peeled raw shrimp
• 2 garlic cloves, crushed
• 1 green chili pepper, deseeded and thinly sliced 
• 15 gr fresh ginger, peeled and finely chopped
• 2 carrots, peeled and coarsely grated
• ¾ cup frozen peas, thawed
• Splash of chili sauce, optional

1. Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade ; cover and chill for at least 30 minutes or overnight if you have time.
2. Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water ; spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3. Lightly beat the eggs in a small bowl, then stir in the scallions and cilantro and season with ground black pepper ; heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture.
4. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set ; stop stirring and cook for a further 2 minutes until lightly set, rool up the omelette, slide it onto a plate and cover with foil to keep warm.
5. Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot ; add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned, remove with a slotted spoon leaving all juices behind and set aside.
6. Add the remaining oil to the pan ; add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute.
7. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1-2 minutes until everything is heated through.
8. Spoon the rice mixture into a warmed serving bowl ; cut the omelette into thin strips and scatter over the rice.
9. For those who like an extra spicy kick, serve with chili sauce.

BON APPÉÉÉÉTIT