Nasi Goreng - cooking recipe

Ingredients

4 slices bacon
1 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup green onion, finely diced
4 tablespoons grated carrots
3 garlic cloves, finely chopped
1 cup mushroom, chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons catsup
1 teaspoon brown sugar
2 teaspoons crushed coriander seeds
1 teaspoon white pepper
1 teaspoon curry powder
2 teaspoons sambal oelek
1 cup basmati rice (Can be done a day ahead) or 1 cup jasmine rice, cooked and cooled (Can be done a day ahead)
2 eggs, beaten
4 green onions, chopped
1/4 cup cilantro, chopped
1 lb shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, cut into bite-size pieces

Preparation

Saute bacon, crumble and set aside.
To reserved bacon fat, add red onion, celery, green onions, carrot, garlic and mushrooms- saute until tender.
Add soy sauce, fish sauce, catsup, brown sugar, coriander seeds, white pepper, curry powder and sambal oelek- saute 1-2 minutes to let flavors develop.
Mix in cooled cooked rice- put pan aside and keep warm.
In another pan saute shrimp in 1 tbl oil, salt and pepper to taste, mix into rice.
In the same pan, add 1 tbl oil, add beaten eggs and cook to desired degree of doneness, Turn out egg like a crepe, cut into thin strips and reserve.
Heat rice mixture through, mixing until sufficiently hot, put rice on plates, sprinkle with bacon bits, green onion, cilantro and egg strips.