I love fried rice, but I cannot find a recipe that is anywhere close to what I can get in the restaurant. Does anyone have a recipe for this that I can't mess up? I have made it many times, but it is sticky, or too much soy sauce.... I need help!!
Indonesian Fried Rice
¾ lb Long Grain Rice
2 Tbs. Vegetable Oil
2 Green Chillies
1 Garlic Clove
1 Leek (green onion)
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
¼ cup chopped almonds
½ lb Chopped chicken meat
½ lb Shelled Prawns
1 cup chopped cabbage
1 handful bean sprouts
2 Tbs. Kecap Manis
1 Tbs. Shrimp paste
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillies. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns and almonds to the onion mixture and cook, stirring occasionally until they are well mixed and chicken is cooked through. Add the rice and cook until rice is hot. Add, egg strips kecap manis and shrimp paste and stir until combined. Decorate with some of the leftover leek and serve hot. Enjoy.
Substitute small cooked shrimp for prawns and add at same time as eggs and sauces.
Substitute 2 Tbs regular soy sauce and 1 Tbs dark molasses or dark brown sugar for Kecep Manis. Substitute Thai fish sauce for shrimp paste.
This is a very flexible dish and you can add or subtract various chopped vegetables or meat depending on what you have available.
i like to keep it simple...
garlic, sesame oil, chinese sausage, egg (prepared the way described by inpsector john). incredibly fragrant and so simple.
Inspector Jon's suggesting of using cold leftover rice is important. In fact, I'll make it a day ahead of time and leave it in the fridge uncovered to dry out a bit. That's one important step to keep it from becoming too sticky.
Leftover rice is key.
My son swears mine is a good as the take out place.
Sauté chopped onion in peanut oil, added diced carrot and continue cooking until almost soft. You can also add any longer cooking veggies you want. Once cooked add grated or minced fresh ginger and garlic, stir fry until fragrant. Add rice, frozen peas and a couple good shakes of tamari soy sauce or Braggs (or any stir fry sauce you like) and toss well until the mixture is heated thru. Taste and correct seasonings. Right before serving push mixture aside in pan and add a whisked egg or two and cook until just lightly scrambled. Toss again so the eggs are incorporated in the dish.
You can add dried hot chilies for some heat. If you want chicken/pork/beef you can add to the pan before the veggies and cook them until almost done. Shrimp hold off until after the veggies.
This is my favorite fried rice. The version offered by Hong Kong's Michelin 1* Yung Kee was most memorable. This version comes pretty close considering the Yung Kee's version was executed using professional woks usung intense heat burners!! BTW, secret is to leave the rice overnight to cool down and dry up a bit!