Indonesian Fried Rice (Nasi Goreng)

This is my own traditional recipe for Nasi Goreng or, in English, Fried Rice. I got this recipe from my mother and my mother in-law. My mother used to cook fried rice for dinner when I was a child. I usually make it for breakfast when there is white rice left over from the night before. It's best eaten as soon as it's done and is still nice and hot.

Ingredients:

• 2 cups of white rice
• 1/4 cup of chopped white onion  
• 1/2 cup of red onion, fine chopped
• 1/2 cup of big red chilli, fine chopped
• 1 tbs tomato ketchup 
• 1/4 tsp terasi udang (special Indonesian seasoning made from shrimps), optional
• 1 hand full teri (small dried fish), optional
• sugar
• salt
• 2 tbs cooking oil

Method:

1. Heat a wok and add cooking oil.
2. Add dried fish, and let the the fish flavour the oil for a minute or two .
3. Add terasi udang, white onion, red onion, season with sugar and salt and stir fry.
4. Add the rice and tomato ketchup, stir well until the rice has a nice red colour.
5. Put the fried rice in a dish, and serve with slices of cucumber, tomato, and top with scrambled egg.

You can get dried fish at Chinese food stores, such as Tsang Food Stores, Wing Hong Stores, or Hi You Stores. It can sometimes be found in Halal food stores; but I can't find terasi in Newcastle - I brought it from my country, and was also given some by a friend. This special seasoning comes from Java; the factory is in a city in the East of the Java Island. The Dutch like to cook using this seasoning: perhaps they know about it from their great-grandparents, because Indonesia was occupied by the Netherlands for about 350 years, and they brought some Indonesian culture and foods to their own country.  

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