Indonesian Nasi Goreng
- 250 grams Long grain rice
- 400 grams Pork tenderloin
- 2 garlic cloves
- 4 Tbsps soy sauce
- 300 grams peeled, cleaned King prawn
- 2 Red Bell pepper
- 1 onion
- 3 scallions
- 2 Tbsps vegetable oil
- freshly ground peppers
- 1 pinch Turmeric
- 1 tsp Curry
- 4 eggs
- 2 Tbsps butter
- 3 Tbsps roasted, chopped Peanuts (unsalted)
Boil 500 ml of salted water. Add the rice, cover, and simmer for about 20 minutes. Remove from heat and let cool slightly.
Meanwhile, wash the meat, pat dry and cut into small slices or strips. Peel the garlic, finely chop and mix with the soy sauce and the meat. Cover and marinate for about 30 minutes in the refrigerator.
Wash the shrimp and pat dry.
Wash the peppers, cut in half, remove seeds and white inside walls and cut into narrow strips. Peel the onion and also cut into strips.
Wash the scallion and cut on the diagonal into thin slices.
Heat the oil in a wok. Add the drained meat and fry for 2 to 3 minutes. Remove and set aside.
Add the shrimp to the wok and fry for 1 to 2 minutes. Remove and set aside. Fry the rice with the onion and the peppers in the wok for 2 to 3 minutes, add the meat and the shrimp and season with the remaining marinade, pepper, turmeric and curry. Mix well and take off the heat.
Melt the butter in a small fry pan. Fry the eggs in the melted butter.
Toss the scallions (up to 4 tablespoons) into the rice mixture. To serve, spoon onto serving dishes, top with a fried egg. Garnish with peanuts and remaining scallions. Serve immediately.