Nasi Goreng

"Nasi" means rice and "Goreng" means fried in the Malay language. So effectively it is "Rice Fired" or "Fried Rice", but I like to call it "Lazy Rice", since I usually make it when I'm too lazy to make more than one dish. It is much more spicier than the Chinese fried rice and can be enjoyed without any other dishes.

Ingredients: Rice (preferably Basmati or Samba - nop not the Latino version), Chicken/beef/mutton/lamb/cuttlefish/shrimp or some sort of meat (even fish that doesn't breakup when fried would do), Eggs, chopped onions and garlic, chill, cloves, cardamoms, curry leaves, Soy sauce, Oyster or Fish sauce, tomato sauce, oil and salt.

Method: Cook the rice and use the reverse side of the spoon to separate the rice grains (need to do it while the rice is still warm). Chop the meat into cubes of about 1/4 inch. Add a little extra oil to a pan and add the chopped meat and a little salt (more salt can be added later if required since the sauces too contain salt) and let it fry well. Add the onions, garlic, cloves, cardamoms, curry leaves and chili and let it fry till the onions are golden brown. Add soy sauce, fish or oyster sauce and tomato sauce according to preference. Beat two eggs in a bowl. Move the contents of the pan to one end and add the beaten eggs to the other end (do not let it mix with the meat). Constantly mix it to get mashed egg. One the egg is well cooked mix it with the rest of the content in the pan. Add the cooked rice to the mixture, one spoon at a time and mix well. Leave on heat for about 3 minutes till the rice is fried in oil.

Note:

Remove cardamoms and cloves before serving. Best way is to remember how many cardamoms or cloves you added and make sure you find them. Another option is to add clove and cardamom powder.