Fried Rice – an indonesian staple

Here’s one of the quintessential dishes that I learned to cook in Indonesia.  Makes a great use of leftovers whether it’s the rice or vegetables.  I make this for breakfast, lunch or dinner!  Traditional indonesian fried rice uses sambal or a sort of garlic/chili paste and ketchup manis or sweetened soy sauce.  You can simply use normal soy sauce and can leave off the chili if you do not want the spicy heat.  There’s a lot of flexibility in this dish.  This recipe uses eggs but you can also add shrimp, chicken, or tofu.  Can easily be modified to be vegetarian.

Serves 4

Ingredients

– 1 tbsp canola or vegetable oil
– 2 eggs, beaten lightly
– 2 cloves garlic, minced or pressed
– 1 medium onion, minced or 2 shallots, minced
– 1 tsp chile paste or 1 thai chile, minced (both optional, if you like it spicy)
– 1 tsp garlic powder
– 1 tbsp ketchup manis or soy sauce
– salt and pepper to taste
– 1 cup of veggies, chopped (anything will work: broccoli, mushrooms, peppers, asparagus, eggplant, celery, carrots)
– 2 cups cooked white rice (can also do a mix of 1 cup white rice, 1 cup brown rice)

Toppings (optional)

– chopped scallions
– crushed peanuts or cashew
– chopped cilantro

Instructions

1.  Heat oil in a large skillet or wok on medium high heat (better low than high) until shimmering.  Add eggs until cooked.  Remove eggs and set them aside.
2.  Add garlic and onions or shallots and cook until fragrant and onions are softened, about 3-5 minutes.  Be careful not to burn the garlic and onions – you only want them to sweat.  If you are using any vegetables that require a longer cooking time (i.e. carrots) add them at the same time.
3.  Add chili paste or chili (if using) and garlic powder and any additional vegetables.  Cook until vegetables are softened, stirring frequently.
4.  Add rice and mix thoroughly.  Rice should absorb the oil and any juices released from the veggies.
5.  Add soy sauce and stir to combine.  Remove from heat.  Rice should be uniformly light brown in color.  Sauced lightly but not drowning in sauce – the dish is actually quite dry.  Serve in bowls and add toppings, if using.
6.  Enjoy!

Published in: on January 20, 2010 at 12:48 pm  Leave a Comment  
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