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Nasi Goreng

8 oz boneless skinless chicken breasts; or
8 oz pork tenderloin
1 tablespoon vegetable oil
2 leeks (white and light green parts); chopped
1 onion; chopped
2 cloves garlic; minced
1 1/2 teaspoon sambal oelek or Asian chili paste
1/2 cup chopped sweet red pepper
3 cup cooked rice
1 cup cooked salad shrimp
1/2 cup frozen peas

1 teaspoon vegetable oil
2 eggs; lightly beaten
1/2 cup chopped cucumber
1/4 cup roasted peanuts

Cut chicken into 1/4-inch thick strips; set aside.

In wok or large skillet, heat oil over medium-high heat; cook leeks,
onion, garlic and sambal oelek, stirring, for 3 minutes or until
softened. Add chicken and red pepper; cook, stirring, for about 4
minutes or until chicken is no longer pink inside. Stir in rice,
shrimp and peas; cook until heated through. Transfer to oven-proof
casserole dish.

In small nonstick skillet, heat oil over medium-high heat; cook
eggs, without stirring, for about 3 minutes or until set and bottom
is golden. Cut into thin strips. Serve eggs, cucumbers and peanuts
in individual small bowls for guests to sprinkle over each serving.

Yield: 8 servings


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