Indonesian Fried Rice (Printable Version)
Aromatic Indonesian fried rice with sweet soy sauce, garlic and shallots, served with prawn crackers and cucumber slices.
# What You'll Need:
→ Base
01 -
2 cups cooked rice (preferably cold, day-old rice)
02 -
2 tablespoons vegetable oil
→ Aromatics
03 -
2 garlic cloves, minced
04 -
1 small shallot, finely chopped
05 -
1 small red chili, sliced (optional for heat)
→ Proteins
06 -
1 egg, lightly beaten
→ Seasonings
07 -
1 tablespoon sweet soy sauce (Kecap Manis)
08 -
1 tablespoon soy sauce
09 -
½ teaspoon shrimp paste (optional)
10 -
Salt to taste
→ Garnish
11 -
Cucumber slices
12 -
Prawn crackers
13 -
Fried shallots or sunny-side-up egg (optional)
# Steps To Follow:
01 -
Break up any clumps in the cold rice to ensure even frying.
02 -
Heat oil in a wok over medium heat. Add garlic, shallot, and chili (if using). Cook until fragrant, about 1-2 minutes.
03 -
Push the aromatics to the side of the wok and pour in the beaten egg. Scramble until just set but still moist.
04 -
Add the rice to the wok and mix thoroughly with the egg and aromatics.
05 -
Pour in sweet soy sauce, regular soy sauce, and shrimp paste (if using). Add salt to taste. Stir-fry until everything is well combined and heated through, about 3-4 minutes.
06 -
Transfer to serving plates accompanied by fresh cucumber slices and prawn crackers. Top with fried shallots or a sunny-side-up egg if desired.
# Notes and Tips:
01 -
Traditional Indonesian fried rice is best made with day-old rice as it has less moisture and prevents the dish from becoming soggy.
02 -
Kecap Manis (sweet soy sauce) gives this dish its distinctive caramelized flavor and can be found in Asian grocery stores.