Indonesian Fried Rice with Coconut-Shrimp Sambal

Indonesian Fried Rice With Coconut-Shrimp Sambal

This is one of the most popular items at Spice Market. Fried rice is commonly eaten for breakfast in Indonesia, where it is called “nasi goreng,” and in some locales it is still served wrapped in a banana leaf. For a truly authentic experience, look for some kecap manis (sweet, thick soy sauce), a popular condiment for many Indonesian dishes, in the international foods aisle or an Asian specialty grocery store.

  • 1/4 cup vegetable oil
  • 4 cloves garlic, minced
  • 1/4 cup dried shrimp, soaked twice in hot water and chopped
  • 3 teaspoon coconut powder
  • 2 teaspoon fish sauce
  • 3/4 cup lime juice
  • 1/2 cup thai palm sugar
  • 2 green thai bird’s-eye chiles, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon unsalted butter
  • 4 eggs
  • salt and pepper, to taste
  • 1/4 cup english peas, shelled
  • 2 tablespoon vegetable oil
  • 1/4 cup thin asparagus, sliced into ¼-inch pieces
  • 1/4 cup thinly sliced spring onion
  • 1/4 cup thinly sliced baby zucchini
  • 4 cup cooked jasmine rice, spread on a baking sheet and left to dry overnight in the fridge
  • 1 cup thai basil leaves
  1. Heat the oil in a wok over medium heat. Add the garlic and cook until light golden, then add the shrimp and cook until deep golden, about 4-5 minutes total. Then, add the rest of the ingredients, increase the heat to high, and cook until a light syrup consistency is achieved, about 3-4 minutes. Remove from the heat and set aside.
  2. Preheat the oven to 350 degrees.
  3. Melt the butter in an ovenproof sauté pan over medium-high heat. Meanwhile, whisk the eggs together in a bowl and season with salt and pepper, to taste. Add the eggs to the pan and cook, undisturbed, until the bottom has set, about 4-5 minutes. Transfer to the oven and finish in the oven, about 8-10 minutes.
  4. Meanwhile, set up an ice water bath in a small bowl. Fill a small pot with water and bring to a boil over high heat. Season with salt, to taste, and add the peas. Blanch for about 30 seconds. Remove to the water bath and drain once cooled.
  5. Heat the oil in a wok over high heat. Add the vegetables and stirring until lightly charred, about 30 seconds. Then, add the dried rice and ½ cup of the coconut sambal and cook until the rice is hot throughout. Then, add the eggs and basil. Transfer the rice to a bowl and serve with the remaining coconut sambal on the side.

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