- Indonesian Fried Rice

INDONESIAN FRIED RICE

5 green or red Thai chiles, stemmed (see note)
7 large shallots , peeled
4 large garlic cloves , peeled
2 T brown sugar
2 T molasses
2 T soy sauce
2 T fish sauce
Salt
2 large eggs
½c vegetable oil
1 recipe Faux Leftover Rice (see recipe below)
12 ozs extra-large shrimp (see note)
4 green onions, sliced thin

Serves 4 to 6

Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses (see note), scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ tsp salt. Whisk eggs and ¼ tsp salt together in medium bowl.

Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.

Heat 1 tsp reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another tsp reserved oil and remaining egg.

Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 T reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in green onions, egg and fried shallots. Cook for 2 minutes and serve immediately.
Faux Leftover Rice

2 T vegetable oil
2 c jasmine or long-grain white rice , rinsed (see note)
2 2/3 c water

To rinse the rice, place it in a fine-mesh strainer and rinse under cool water until the water runs clear.

Heat oil in large saucepan over medium heat until shimmering. Add rice and stir to coat grains with oil, about 30 seconds. Add water, increase heat to high, and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about 8 minutes. Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes. Transfer to refrigerator and chill for 20 minutes.

Notes:

1. I used 1 Jalapeno pepper (because I can’t take too much heat).
2. Instructions are for the original recipe but I used leftover chicken instead of the shrimp which turned out great.
3. I decided to finely dice the vegetables rather than using the food processor and the dish was delicious. So if you don’t have a food processor – problem solved.
4. I will certainly make this dish again and again!