found at http://www.99bali.com/food/recipes/nasigoreng.html

There are about as many different ways of preparing Nasi Goreng in Bali as
there are cooks. The only constant ingredient is rice; everything else is
deter- mined by the cook's taste or the availability of ingredients.
Noodles, introduced by the Chinese, have become a favourite in Bali as well
as elsewhere in Indonesia.


For Mie Goreng (Fried Noodles), substitute 750 g
(1,5 lb) fresh yellow noodles for the rice and follow exactly the same
method.

Nasi Goreng (Fried Rice)

6 teblespoons vegetable oil
6 shallots, peeled, halved lengthwise and sliced
6 cloves garlic, peeled and sliced
200 g (6 1/2 oz) chicken meat, sliced
150 g (5 oz) medium-sized shrimp, peeled
1/4 small white cahhage, shredded
1/2 cup Sambel Tomat
4 eggs, beaten
750 g (1 1/2 lb) cold cooked rice
2 teaspoons salt
1 tablespoon sliced bird's-eye chillies
2 tablespoons fried shallots

Heat vegetable oil in wok or heavy frying pan until very hot. Add shallots
and garlic and fry for I minute until golden yellow. Add chicken and shrimp
and fry for I minute, then add cabbage and fry for I minute. Add Sambel
Tomat and mix well. Add eggs and continuously stir for 30 seconds. Increase
to very high heat, add rice and salt. Fry for 3 more minutes, stirring
continuously. Add chillies, mix well and serve immediately, garnished with
fried shallots.

Helpful hints : The cooked rice must be absolutely cold to make sure it does
not become soggy during frying. It is important to have the heat under your
wok at the absolute maximum when frying the rice.


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