Indonesian fried rice is just like any other dishes in Indonesian cooking. Everybody has their own version. However, all the main ingredients are there. Shallots, chili, shrimp paste, kecap manis. Of course, rice and other condiments such as emping crackers, chicken bits, spring onions, fried eggs, sliced tomatoes and cucumber. Some fancy hotel version has satay and peanut sauce and fried chicken. It is common dish that’s easy to dress up by using fancier table ware and adding more condiments.
The main points are the type or rice used, which is medium grain and cold rice, the colder the better. Heavy bottomed wok is preferred, normal saucepan won’t give you the
For simple version, here is what I do with mine.
Spices to be ground are chilies, shallots, garlic and toasted shrimp paste.
Work on them in a mortar and pestle until reasonably fine.
Chop spring onion and chinese celery finely.
It is time to prep the protein. The handiest we always have at home is chicken breast. You can substitute with pork, beef, lamb or mutton.
Deep fry chicken breast. If beef or mutton is used, they are cut into small bite pieces and stir-fry quickly with some kecap manis and salt till completely cooked.
I like to fry the chicken until dry and crusty.
Shred the chicken finely into strands of chicken meat.
Whisk eggs in a bowl, add a bit of water and salt.
Prepare the cold rice. I would break up all lumps with fork in advance, it saves me the trouble of doing that later in the wok.
Heat generous serving of cooking oil in a wok over medium heat. Stir-fry spice paste quickly, until fragrant and it changes color to brownish red, for a couple of minutes.
Push spices aside, pour egg mixture into wok.
Scramble the egg, break them up as you cook, work very quickly.
Because of the water used, the egg would cook nicely and fluffy.
Before the egg is set, break them up and mix them with the spices, about 1 minute.
When the egg bits is cooked, add chicken.
Season with pepper.
Add the rice.
Break any lumps and mix well with eggs and chicken bits.
Add kecap manis into the wok, reasonable amount, until almost all rice is covered by the sauce.
Season with soy sauce.
Mix all the rice well, so that soy sauce, kecap manis, egg and rice are evenly distributed. Use less kecap manis if you want paler rice. More of both kecap manis and soy sauce if you want the rice to be super sweet and savory. Stir-fry quickly for about 5-6 minutes, until rice is well heated through.
Lastly, toss in chopped greens. Combine well. Serve warm with cucumber, fried egg, crackers and shallot flakes.
Makes 4 servings
- 6 shallots
- 3 garlic
- 5 g shrimp paste, toasted
- 10 g red chili
- 3 eggs
- 150 g chicken breast, deep-fried and shredded
- 1/4 cup cooking oil
- 600 g rice, cold
- 1 tsp pepper
- 3 tbsp kecap manis
- 1 tbsp soy sauce
- 1 spring onion, chopped
- 1 chinese celery, chopped
- Shallot flakes
- Fried egg, sunny side up
Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.
Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.
Add spring onion and celery. Mix well.
Serve warm with condiments such as sliced tomatoes/cucumber, fried egg, crackers, etc.