Indonesian Fried Rice

Indonesian Fried Rice 

(Nasi Goreng)

2 c. uncooked long grain white rice
2 eggs, beaten
2 tsp. sesame oil
½ tsp. salt
8 oz. boneless, skinless chicken thighs – cut into ½ inch strips
6 oz raw shrimp, peeled   
2 tbsp. vegetable oil
2 tbsp. chopped garlic
1 med onion, finely chopped
2 tsp. finely chopped fresh gingerroot
1 tbsp. dried shrimp paste
½ tsp. fresh ground black pepper
1 tbsp. Chili bean sauce or 1-2 tsp. sambal oelek
1 tbsp. oyster sauce
1 tbsp. ketjap manis, or dark soy sauce
Garnish: 3 tbsp finely chopped onion sprigs, ½ c. chopped cilantro leaves

Directions: Boil rice in plenty of salted water. Rinse, drain and spread to cool. Leave overnight in fridge or wait at least two hours. Combine eggs with sesame oil and salt. Make 2 thin omelets from egg mixture and cut into strips.  Set aside. Heat wok or large frying pan. Add oil and wait until very hot and smoking. Add onions, ginger, shrimp paste, garlic, and pepper. Stir fry for 2 minutes, squashing the shrimp paste as you go. Add chicken and shrimp and fry another 2 minutes. Add rice. Fry an additional 3 minutes. Add chili bean sauce, oyster sauce, and soy sauce; fry 2 minutes. Add eggs and continue to fry another minute.  Turn onto a large serving platter and garnish with onion and cilantro. Serve hot.