Nasi Goreng

Serves 4-6

1-7/8 cup long grain rice, such as basmati, cooked and allowed to become completely cold (perfect for leftover rice)
2 eggs
2 Tablespoons water
7 Tablespoons oil
8 oz. pork loin or tenderloin of beef
4 oz cooked, peeled shrimp
6-8 oz. cooked chicken, chopped
2-3 fresh red chilies, seeded and sliced
1/2 tsp shrimp paste
2 garlic cloves, crushed
1 onion, sliced
2 Tablespoons dark soy sauce or 3-4 tablespoons tomato ketchup
salt & freshly ground pepper
celery leaves, deep fried onions and cilantro springs, to garnish

1. Once the rice is cooked and cooled, fork it through to separate the grains and keep it in a covered pan pr dish until required.

2. Beat the eggs with seasoning and the water and make two or three omelets in a frying pan, with a minimum of oil. Roll up each omelet and cut in strips when cold. Set aside.

3. Cut the pork or beef into neat strips and put the meat, shrimp and chicken pieces in separate bowls. Shred 1 one of the chilies and reserve it.

4. Put the shrimp paste with the remaining chili, garlic and onion, in a food processor and grind to a fine paste. Alternatively, pound together with a mortar and pestle.

5. Fry the paste in the remaining hot oil, without browning, until it gives off a rich, spicy aroma. Add the pork or beef, tossing the meat constantly, to seal in the juices. Cook for 2 minutes, stirring constantly. Add the shrimp, cook for 2 minutes and then stir in the chicken, cold rice, dark soy sauce or ketchup and seasoning to taste. Stir constantly to prevent the rice from sticking.

6. Turn onto a hot platter and garnish with the omelet strips, celery leaves, onions, reserved shredded chili and the cilantro sprigs.