Thursday, August 27, 2009

Indonesian Fried Rice

Indonesian Fried Rice (serves 4-6)
(Based on a recipe from Green Mangoes and Lemongrass by Wendy Hutton.)

3-4 T oil
3-4 c cold cooked rice*
7-8 oz beef or pork, thinly sliced (beef's more traditional for Indonesia)
2-4 T soy sauce (I used Worcestershire + some extra salt)
1-2 green onions, thin sliced

Seasoning Paste
1 t anchovy paste/ 1/2t toasted shrimp paste
4-6 shallots
1 garlic clove
1t lime juice
2t oil
1/2t seasame oil
1/2 t dried red pepper flakes

*It's best to make the rice the day before and let it hang out in the fridge to dry out.
  1. Heat oil in wok or heavy skillet over medium heat.
  2. Combine the seasoning paste ingredient in a food processor in pulse til a rough paste forms (don't need to liquify it just get everything chopped v. small).  It's gonna be very strong smelling, but don't worry it'll mellow out when you cook it.
  3. Saute seasoning paste in the oil until the shallots are becoming translucent and you lose the raw garlic and onion smell.
  4. Increase the heat and add in the meat.  Cook meat through.
  5. Toss in the rice and cook for 1-2 minutes.  Sprinkle soy sauce/alternative over the top.  Cook another few minutes.  You want to reheat the rice and get it thoroughly seasoned. 
  6. Remove fried rice from the work and keep warm.  Add a bit more oil and fry one egg for each portion. 
Serve fried rice topped with an egg and sprinkled with scallions.  We ate ours with some Sriracha on top.

The Verdict:  B+
It's a good starting point for a fried rice recipe.  The seasoning paste was really nice despite my skepticism when it was still raw.  It needed a bit more meat and some veggies in it to fit our tastes.  Also I need to tweak my soy sauce substitute.  It's a nice quick recipe though...not too much chopping or prep work needed.

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