Fried rice with vegetables – Nasi Goreng Istimewa

Ingredients for 2 servings:

• 200 g rice, cooked from the previous day
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp, heaped wheat flour
• 1 tbsp sunflower oil
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger) (kencur)
• 15 g ginger
• 1 small chili pepper(s)
• 1 piece(s) carrot(s), approx. 15 cm long
• 4 m.-large Kailan (Chinese broccoli)
• 1 pepper, red, long, fresh, mild
• 120 g water
• 1 tsp, leveled chicken broth powder
• 2 leaves Kailan (Chinese broccoli), large
• 12 carrot(s) – flowers
• 2 m.-large tomato(s), oblong
• n. B. Mung bean sprouts
• n. B. flowers and leaves
• 2 tbsp sunflower oil
• 2 tsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A rice dish that fully lives up to its name as a main course, both in taste and appearance. A recipe from modern Bali cuisine.

Remove yesterday’s rice from the refrigerator, fluff it up, and set aside. Crack the egg, whisk it with the chicken stock powder, pepper, nutmeg, and wheat flour until smooth, and then cook it with the sunflower oil over moderate heat to form an omelet. The omelet should not have any brown spots. Allow to cool, then cut into 5 x 5 mm pieces and mix into the rice. For the vegetables, peel and roughly chop the onions and garlic cloves. Wash, peel, rinse, and chop the lily of the valley and ginger. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stalk. Wash and peel the carrot, trim off the top 5 cm, and make 5 to 7 3 mm deep notches lengthwise. Cut crosswise into approximately 4 mm thick blossoms. Slice the rest of the carrot crosswise into 4 x 4 mm sticks. Wash the fresh kailan and separate the leaves from the stem. Cut off 1 cm from the bottom of the stems. Peel the area from the 3rd leaf down to the stems. Cut crosswise into pieces about 2 cm long. Quarter thick pieces lengthwise. If there are 2 large leaves, separate the stems at the beginning of the leaf and use them for garnishing. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into pieces about 2 cm long and discard the midribs. Remove the stalk from the washed peppers and cut them open lengthwise on one side. Open them up, remove the seeds and remove the light red membranes. Cut them lengthwise into thin strands and then cut these crosswise into small cubes. For the stock, bring the water to a boil and dissolve the chicken stock in it. To garnish, blanch the kailan leaves for 1 minute and place them on one side of the serving bowls. Blanch the carrot blossoms for 4 minutes and set aside after straining. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on top of the kailan leaves in the serving bowls. Reserve rinsed mung sprouts, blossoms, and leaves, if desired. To stir-fry, heat the sunflower oil in a wok until very hot, add the onions, garlic cloves, lily of the valley, ginger, and chili, and stir-fry for 30 seconds. Then add the carrot sticks, the firm kailan pieces, and the chili peppers, and stir-fry for 2 minutes. Add the rice, the remaining stock, and the kailan leaves, mix, and cook for 2 minutes. Drizzle with sesame oil. Divide the finished rice among the serving bowls, garnish with the carrot blossoms and, if desired, mung bean sprouts, blossoms, and leaves, serve as a main course, and enjoy.