Nasi Goreng with Two Rices
Cook rices separately in salted water according to the instructions. Place the rices in a well-greased shallow baking dish and cover with greased parchment paper. Keep warm in a preheated 150°C (approximately 300°F) oven.
Toss shrimp with 1 tablespoon oil and set aside. Peel onions and garlic. Dice 2 onions, cut the remaining into rings. Peel cucumber, half lengthwise, remove the seeds and cut the cucumber halves into slices. Sprinkle cucumber with chili powder and salt. Rinse scallions and finely chop.
Whisk eggs with 2 tablespoons of water and some salt. Heat 1 tablespoon oil in a skillet. Cook egg mixture in 2 batches to makes 2 thin omelets. Roll up the omelets. Dip the onion rings in a little flour. Heat 3 tablespoons of oil and cook the onion rings until golden brown. Drain on paper towels.
Cut pork into thin slices. Heat the remaining oil in a skillet. Saute the diced onions and pork. Press the garlic. Add the crabmeat, scallions and 2/3 of the shrimp to the skillet and cook 3 to 5 minutes. Season with salt. Loosely fold in the cucumber and season with soy sauce.
Mix the pork and cucumber mixture loosely into the rice. Cut omelet into strips. Place omelet, onion rings and remaining shrimp on the rice dish. Cover and bake for 10 minutes.