(Indonesian Fried Rice) Recipe Recipe

Name: (Indonesian Fried Rice) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small shallots (2 ounces; 55g), roughly chopped; 3 medium cloves garlic; 1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon; , such as Huy Fong (see note); 1/2 teaspoon; (Indonesian shrimp paste), optional (see note); 4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note); 2 tablespoons (30ml) neutral oil, such as canola or sunflower oil; 2 tablespoons (30ml); (see note), plus more for drizzling; 2 teaspoons (10ml) soy sauce; Kosher salt; Ground white pepper; 2 fried eggs, cooked; or; Sliced cucumbers (optional); Sliced tomatoes (optional); (optional)

Servings: persons

2 small shallots (2 ounces; 55g), roughly chopped
3 medium cloves garlic
1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon
, such as Huy Fong (see note)
1/2 teaspoon
(Indonesian shrimp paste), optional (see note)
4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml)
(see note), plus more for drizzling
2 teaspoons (10ml) soy sauce
Kosher salt
Ground white pepper
2 fried eggs, cooked
or
Sliced cucumbers (optional)
Sliced tomatoes (optional)
(optional)

1
Add half the shallots to a mortar and grind with the pestle until a coarse puree forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.
2
If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.
3
Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.
4
Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.
5
Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

872

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 small shallots (2 ounces; 55g), roughly chopped, 3 medium cloves garlic, 1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon, , such as Huy Fong (see note), and more.

Yes, (Indonesian Fried Rice) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

(Indonesian Fried Rice) Recipe

How did you like this recipe?

Frequently Asked Questions