Desi fried rice with vegetables and scrambled eggs

Ingredients for 2 servings:

• 90 g rice
• 170 g coconut water, Asian shop, drinks
• 3 g chicken broth powder
• 4 small onions, red
• 2 medium-sized garlic cloves
• 50 g bell pepper(s), red
• 30 g bell pepper(s), green
• 1 Pepper, red, long, mild
• 2 small chili peppers, green, fresh or frozen
• 10 green runner beans
• 1 small spring onion(s)
• 2 eggs, size M
• 2 pinches of black pepper, freshly ground
• 2 pinches of chicken stock powder
• 1 tbsp ketjap manis
• 1 tbsp soy sauce
• 1 tbsp soy sauce with mushroom flavor, (kecap jamur)
• 4 tbsp coconut water
• 4 tbsp sunflower oil
• 5 g shrimp, dried, optional
• 30 g peanuts, lightly salted
• 2 tbsp celery leaves, fresh or frozen
• Red pepper(s), see preparation

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Nasi Goreng Istimewa ala Warung Desi, recipe from Bali, Indonesia

Wash the rice, strain it, and drain well. Bring the coconut water to a boil. Add the chicken stock and rice and stir to combine. Cover and simmer for about 12 minutes. Remove from the heat, mix briefly, and let stand, covered, for 30 minutes. In the meantime, trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Cut a third of each bell pepper lengthwise. Remove the seeds and light red membranes. Cut the pieces into cubes about 6 mm in size. Set aside 20 g of the diced red bell pepper for garnishing. Wash the red bell pepper, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into pieces about 1 cm wide. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds but discard the stems. Wash the fresh green beans, trim both ends, removing any strings, and cut crosswise into approximately 8 mm long pieces. Wash the spring onions and slice them into thin rolls, starting at the top. Keep the white and green parts separate. Beat the eggs in a sufficiently large container. Add the chicken stock and pepper and whisk until smooth. Fry in a pan with 2 tablespoons of sunflower oil to make an omelet. Let cool and cut into small cubes. Mix the ingredients for the sauce until smooth. Heat the remaining sunflower oil in a sufficiently large pan. Add the onions and garlic and fry until translucent. Add the diced bell peppers and stir-fry for 1 minute. Add the beans and stir-fry for 2 minutes. Spread the rice on top and mix. Stir-fry for 2 minutes. Then add the omelet cubes and mix. Drizzle the rice with the sauce and mix well. Garnish and serve in the pan as a main course. Note: In Indonesia, there are countless small kitchens (warung) that offer fried rice to go. As a side dish (lalapan), you’ll be offered deep-fried chicken, fried fish pieces, or a fried egg cooked on both sides. You’ll also receive a plastic bag of liquid, usually very spicy sambal. The fried rice at the Warung Desi was very popular, and you always had to wait in line. Indonesians usually bought one, eight, ten, or even more portions for the family.