Nasi Goreng with Two Kinds of Rice

Ingredients

• 100 g red and 150 g fragrant rice
• Salt
• 50 g crab meat
• 7 tbsp oil
• 4 onions
• 1 Garlic clove
• cucumber salad
• 2 tsp chili powder
• 1 bunch spring onions
• 2 Eggs (size M)
• a little flour
• 250 g pork fillet
• 200 g deep sea crab meat
• soy sauce

Instructions

1. 1.

   Cook the rice and fragrant rice separately in salted water according to instructions. Place the rice in a well-oiled shallow baking dish and cover with oiled parchment. Keep warm in a preheated oven at 150°C (gas: level 2, convection: 130°C).

2. 2.

   Blend crab with 1 tbsp oil and set aside. Peel onions and garlic. Dice two onions, slice the others into rings. Peel cucumber, halve lengthwise, remove seeds, and cut halves into slices. Sprinkle cucumber slices with curry and a pinch of salt. Trim spring onions, rinse, and finely chop.

3. 3.

   Whisk eggs with 2 tbsp water and a pinch of salt. Heat 1 tbsp oil and bake two golden-yellow omelets in sequence. Roll the omelets together. Toss onion rings in a little flour. Heat 3 tbsp oil and fry onion rings until golden brown. Drain on paper towels.

4. 4.

   Slice pork fillet into thin strips. Heat remaining oil. Sauté onion cubes and pork slices. Add pressed garlic. Stir in crab paste, spring onions, and two-thirds of the deep sea crab meat; cook while stirring for 3–5 minutes. Season with salt. Gently fold cucumber slices in and season with soy sauce.

5. 5.

   Gently mix the pork-cucumber mixture into the rice. Slice the omelet into strips, then add remaining deep sea crab meat and onion rings to the rice pan. Cover again and bake for another 10 minutes to allow everything to meld.