Nasi Goreng

1-1/2 cups basmati rice (or 3 cups leftover cooked rice)
3 cups water
1 large clove garlic, minced
2 Tbsp canola oil
1/4 tsp galangal
1-1/2 tsp ground coriander
1 tsp ground cumin
2 bunches scallions, minced
1 large carrot, minced
3 stalks celery, minced
2 cups minced chinese cabbage or bok choy
3/4 lb cooked chicken breast (or other leftover meat), diced
1/2 lb mung bean sprouts
4 Tbsp kecap manis
1 tsp sambal oelek (or other hot sauce, or cayenne pepper), or more to taste


Cook rice with 3 cups water, and set aside to cool completely (or cook rice ahead and refrigerate for at least 1 hour). Add the oil to a wok or frying pan over medium heat. Add the garlic, and stir for 30 seconds. Then add galangal, coriander and cumin, and stir to make a paste. Taste, and adjust the seasonings if necessary. Stir in the scallions, and continue to cook for 2-3 minutes. Add carrots, celery and chinese cabbage or bok choy, and continue stir frying for 2-3 minutes more. Add the rice, a bit at a time, and stir to coat the rice with the seasonings. Add chicken and bean sprouts, and continue to stir. Add kecap manis, mix well, and then add the sambal oelek. Taste, and add sea salt to taste. Serve hot.

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