Tumeric Fried Rice (Nasi Goreng Kunyit)
Servings: for three
This is my mother’s craze just before I left. I like it because it’s not thick from soy-sauce like the typical Indonesian fried rice or plain like the Chinese fried-rice: it’s the distinctively clean tumeric flavour. A twist from the normal stuff.
Ingredients:
2 cups of cooked rice
3 shallots, finely sliced
1 cm of terasi
2 chilies, finely chopped
Vegetables, finely chopped (long beans, corn, carrot, french bean, peas, etc)
1 cm of tumeric, grated
1 egg
Oil for sauteing
Salt to taste
Directions:
Heat the oil in a pan and, when hot, add the egg and quickly stir and spread to make a very thin layer of egg. Once set, disturb the layer and set aside.
Add fresh oil if necessary. Fry the shallot, chilies, and terasi gently in oil. When cooked and fragrant, pour over the grated tumeric and stir until the colour oozes out. Then add the rice and ensure that each kernel is coated with oil. Season with salt, then cook until the rice crackles. Add back the egg fragments.
Add the vegetables bit by bit to ensure that the rice remains dry. Cook until they are done. Adjust the seasoning and serve hot.
