Categories: Fish, Harned 1994, Herb/spice, Indonesian, Rice/grains 
      Yield: 6 servings 
  
      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. 
   
  Enright writes: "Serve with a light beer or ginger tea to quench the 
  inevitable thirst fired by sambals.  Nasi goreng is often served at 
  the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp 
  salads and fresh peanut sauce." 
   
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. 
  Toronto: James Lorimer & Company, 1985.  Pg. 58.  ISBN 0-88862-788-2. 
  Electronic format by Cathy Harned.