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Nasi Goreng

pork, chicken - breast

8 ounces boneless skinless chicken breasts; or
8 ounces pork
1 tablespoon vegetable oil
2 leeks (white and light green parts)
1 onion; chopped
2 cloves garlic; minced
1 1/2 teaspoons sambal oelek or Asian chili paste
1/2 cup chopped sweet red pepper
3 cups cooked rice
1 cup cooked salad shrimp
1/2 cup frozen peas
----GARNISH----
1 teaspoon vegetable oil
2 eggs; lightly beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts

Cut chicken into 1/4-inch thick strips; set aside. In wok or large skillet, heat oil over medium-high heat; cook leeks, onion, garlic and sambal oelek, stirring, for 3 minutes or until softened. Add chicken and red pepper; cook, stirring, for about 4 minutes or until chicken is no longer pink inside. Stir in rice, shrimp and peas; cook until heated through. Transfer to oven-proof casserole dish. (Dish can lie covered and refrigerated for up to 24 hours; reheat in 350°F oven for about 20 minutes or until heated through). Garnish: In small nonstick skillet, heat oil over medium-high heat; cook eggs, without stirring, for about 3 minutes or until set and bottom is golden. Cut into thin strips. Serve eggs, cucumbers and peanuts in individual small bowls for guests to sprinkle over each serving.

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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