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Nasi Goreng (Indonesian Fried Rice)

2 c Long-grain rice
4 c Chicken stock or water
1 tb Cooking oil
1 md Onion; peeled and chopped
1 Celery stalk; chopped
2 Garlic cloves - peeled and chopped
1/2 ts Grated fresh ginger
1 tb Sambal oelek*
1 ts Java curry
1 tb Kecap manis**
2 Green peppers; chopped
1 c Shredded cabbage
6 lg Fresh shrimp (opt'l.) - peeled and deveined - cut in quarters
1 c Diced, cooked chicken or ham or pork or lamb
Salt; to taste

*Hot pepper sauce.

**Sweet soy sauce.

Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping.

In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning.

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