Indonesian Fried Rice
It was in China that I fell in love. Not with my newly-adopted daughter, mind you--that came later. It was the food. The glooorrrrrrious food! The flavors were amazing, and it was nothing but puppy love when The Mister and I first tried this hot-n-spicy Asian dish. After much trial and error, I came up with something close enough to the original to keep the fires of love a-burnin'.
Indonesian Fried Rice (Nasi Goreng)
5 whole shallots*, peeled
2 cloves garlic, peeled
1 medium onion, peeled
3 red chilies* (or 1 medium jalapeno pepper, stem removed)
2 tablespoons oil, divided
1 whole egg*, lightly beaten (optional)
4 cups cold cooked rice*
1 teaspoon red curry paste
1/2 teaspoon salt
1 tablespoon soy sauce
1/2 cup shrimp*, shelled and deveined, thawed in cool water if frozen (optional)
In a food processor, combine the shallots, garlic, onion, and red chilies (jalapeno pepper). Pulse until the vegetables are chopped, but not too fine. Heat a tablespoon of oil in a wok and fry the egg until it is scrambled and shredded. Heat the remaining tablespoon of oil in the wok and fry the diced vegetables until tender. Increase the heat to high and add the rice, chili paste, salt and soy sauce. Add a little more oil if necessary, stirring constantly until well mixed and heated through. If using shrimp, add it to the pan and cook until heated through.
*Notes:
Indonesian Fried Rice (Nasi Goreng)
5 whole shallots*, peeled
2 cloves garlic, peeled
1 medium onion, peeled
3 red chilies* (or 1 medium jalapeno pepper, stem removed)
2 tablespoons oil, divided
1 whole egg*, lightly beaten (optional)
4 cups cold cooked rice*
1 teaspoon red curry paste
1/2 teaspoon salt
1 tablespoon soy sauce
1/2 cup shrimp*, shelled and deveined, thawed in cool water if frozen (optional)
In a food processor, combine the shallots, garlic, onion, and red chilies (jalapeno pepper). Pulse until the vegetables are chopped, but not too fine. Heat a tablespoon of oil in a wok and fry the egg until it is scrambled and shredded. Heat the remaining tablespoon of oil in the wok and fry the diced vegetables until tender. Increase the heat to high and add the rice, chili paste, salt and soy sauce. Add a little more oil if necessary, stirring constantly until well mixed and heated through. If using shrimp, add it to the pan and cook until heated through.
*Notes:
- Though the authentic recipe is not vegetarian, it is still quite tasty without the eggs or shrimp.
- Traditional Nasi Goreng is served with an over-easy egg sat on top, with chicken satay on the side.
- Any hot pepper can be substituted for the red chilies. Or if "hot" isn't your thing, leave them out completely.
- Extra onion and garlic can be substituted for the shallots. I am a garlic-addict, so I use at least 5-6 cloves.
- It is best to use day-old rice, but if you don't have that on hand, you can quickly cool down fresh hot rice. Here's how: Place the cooked rice in a bowl and place that bowl in a larger container half filled with cold water and ice. Be sure to not let the rice get wet. This will cool down the rice in about 20 minutes.
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