Indonesian Fried Rice Recipes

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
• Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
• Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
• Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Steps:

• Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.
• Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.
• Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

Steps:

• Boil rice in plenty of salted water until cooked.
• Rinse, drain and spread the rice to cool.
• Do this at least two hours ahead, or preferably, leave overnight in the fridge.
• Combine eggs with sesame oil and salt, and put aside (see below).
• Heat wok or large frying pan over heat until hot.
• Add oil, and wait until it is very hot and slightly smoking.
• Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
• Then add chicken and shrimp and stir-fry for a further 2 minutes.
• Add rice and continue to stir-fry for 3 minutes.
• Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
• Finally, add egg mixture and continue to stir-fry for another minute.
• Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
• These can then be used as garnish on the finished dish.
• Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Steps:

• Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
• Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
• Break up rice into individual grains with your fingers.
• Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
• Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
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Steps:

• Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
• Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
• Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
• Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
• Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.