There are about as many different ways of preparing Nasi Goreng in Bali, as there are cooks. The only constant ingredient is rice; everything else is determined by the cook’s taste or the availability of ingredients. Please be certain to use only cold rice, as warm rice will stick to the wok.

INGREDIENTS :
6 tbsp oil
6 shallots, peeled, halves length wise and sliced
6 cloves garlic, peeled and sliced
200 g (6 ½ oz) chicken meat, sliced
150 g (5 oz) medium size shrimp, peeled
¼ small white cabbage, shredded
4 eggs, beaten
2 tbsp sambal tomat
700 g (1 ½ lb) cold cooked rice
2 tsp salt
1 tsp sliced bird’s eye chilies
2 tbsp fried shallot

PREPARATIONS :
1. Heat vegetable oil in wok or heavy fry pan until very hot.
2. Add shallots and garlic and fry for 1 minute until golden yellow.
3. Add chicken and shrimp and fry for 1 minute, and then add cabbage and fry for 1 minute. Add sambal and mix well.
4. Add eggs and continuously stir for 30 seconds before adding rice and salt. Increase to very high heat and fry for 3 more minute, stir continuously.
5. Add chilies, mix well and serve immediately, garnished with fried shallots.

Note:
Throughout Bali there are as many different ways of preparing Nasi Goreng as there are ingredients of chef’s