"Me Style" Indonesian Fried Rice (Nasi Goreng Ala-ku) - Accidentally Created

I always run to fried rice for hunger rescuing. Simply because it is easy and fast to prepare and every body loves it. One of those days, when I did not have any idea of what to cook and had limited time to prepare dishes, I accidentally created this recipe. I stil l had some leftover crushed chili for eating with Soto. The crushed chili mainly consists of chili, candle nut and Soto soup/broth. Amazingly it gave richness to the flavor, color and taste of the rice. I fall in love instantly!

For next, I do not have to make crushed chili for Soto first, I just put all of the ingredients from scratch and add them all to make the seasoning.
Since this is my very own recipe, I would like to submit it to the Original Recipe - Monthly Round-Up Event. Thank you Sefa, for suggesting!


Ingredients:
- 2 cups of cold cooked/leftover rice (I prefer Jasmine rice)
- 6 prawn balls, cut into 4 each
- 12 headless shrimp
- 1 cup of mix frozen veggie (corn, green peas, carrot)
- 3 cloves of shallot
- 5 cloves of garlic
- 4 chili paddy, thinly chopped
- 3 candle nuts
- 1tsp of ground turmeric
- 1 stalk of lemon grass, chopped
- 2Tbsp of fish sauce
- 1Tbsp of Indonesian sweet soy sauce
- 1Tbsp of ketchup
- sesame oil for sauteing

Side dishes:
- 3 eggs, scrambled
- cucumber and carrot pickles - Indonesian style (acar timun dan wortel-Indonesian)
- sliced tomato

Directions:
Crush garlic, shallot, candle nuts and chopped lemongrass in a chopper until smooth. Then sauteing it in a wok with a little bit of sesame oil until fragrant. Add turmeric and continue to saute for another minute. Add shrimp, prawn balls and mix veggie and stir it well. Cook until they are just done. Add fish sauce, sweet soy sauce, ketchup and then cold rice, mix them well. Adjust the taste with fish sauce and sweet soy sauce. (At this stage, I separate a little portion for Bianca). And then add the chopped chili. Mix them well again.
Serve it hot with scrambled egg, pickles and sliced tomato at the side.

To make Indonesian pickles:
Cut cucumber, carrot, shallot and garlic into small cubes (use only 2 shallot and 2 garlic, do not add too much of them). Chop some chili paddy to add spiciness. In a small pot, cook a cup of vinegar, half cup of water, half cup of sugar and a pinch of salt. When it is boiling, add shallot and garlic and cook for another minute. Pour it over the cucumber and carrot cubes. Add the chopped chili and mix it. Put the lid on and keep it refrigerated for at least an hour before consuming. It is good to keep in fridge for a month or so.

I also submitted this dish for Masak Bareng Yuuk event. Check it out for other fried rice creations!