Nasi Goreng

Serves 16 to 24

Ingredients

• 12 C cooked long grain rice, cold.
• 3 C coconut milk
• .5C oil from Red Chile Paste or vegetable oil
• 4 tbsp chopped garlic
• 4 C cabbage cut into 3/4" cubes
• 1 lb medium shrimp, shelled, deveined, and cut crosswise into thirds
• 4 large eggs
• 1C cooked carrots, 1/4" dice
• 1C blanched peas
• 4 tbsp sriracha or Red Chile Paste
• 4 tbsp fish sauce
• pinch of sugar
• Crisp Shallot Flakes

Procedure

1. Cook rice with coconut milk and enough water.
2. Preheat wok over medium heat. Add oil and garlic, saute until lightly brown.
3. Stir fry cabbage until it begins to wilt.
4. Add shrimp and fry until they turn bright orange.
5. Increase to high, push ingredients to the side, scramble eggs.
6. Add rice, carrots, peas, chile paste, fish sauce, salt, and sugar.
7. Stir fry until rice is evenly coated with sauce.
8. Garnish with Shallot Flakes and serve.