Indonesian Fried Rice

This is a splendid dish of rice with meat and prawns or shrimps and garnished in the traditional Indonesian manner. The trasi or blachan mentioned in the list of ingredients is strong-smelling, dried shrimp paste used extensively all over South East Asia. If it is not available use a shrimp paste or anchovy essence instead.

12 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

2 teaspoons salt

1 pint

2 fl. oz. water

4 tablespoons vegetable oil

2 medium-sized onions, finely chopped

2 fresh red chillis, finely chopped or

2 teaspoon hot chilli powder

½ teaspoon trasi or blachan

1 garlic clove, crushed

2 teaspoons ground coriander

6 oz. cooked prawns or shrimps, shelled

6 oz. cooked lamb or beef, cut into slices

2 teaspoons brown sugar mixed with

1 tablespoon treacle or molasses and 2 tablespoons dark soy sauce

1 tablespoon butter

2 eggs, lightly beaten

½ teaspoon salt

2 tablespoons vegetable oil

2 fresh red chillis, thinly sliced

2 onions, thinly sliced

1 cucumber, peeled and diced

6 spring onions , sliced

In a large saucepan, bring the rice, 1 tea-spoon of the salt and the water to the boil over high heat. When the rice is boiling, cover the pan, reduce the heat to very low and simmer for 15 minutes. Remove the pan from the heat and set aside.

In another large saucepan, heat the oil over moderately high heat. When the oil is hot, reduce the heat to moderate. Add the onions and fry them, stirring occasionally, for 6 to 8 minutes or until they are golden brown.

Add the chillis or chilli powder, the trasi or blachan, garlic and coriander and fry, stirring frequently, for 5 minutes.

Stir in the prawns or shrimps and meat. Fry, stirring constantly, for 1 to 2 minutes, or until the prawns or shrimps and meat are well mixed with the spices.

Stir in the cooked rice, the soy sauce mixture and the remaining salt. When the ingredients are well mixed, reduce the heat to low and cook, stirring occasionally, for 10 minutes.

Meanwhile prepare the garnishes. In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the beaten eggs and salt. Cook, with-out stirring, for 1 to 2 minutes or until the bottom of the omelet is set and lightly browned. Turn the omelet over and cook for another

1 to

2 minutes. Remove the pan from the heat. Slide the omelet on to a plate. With a table knife, cut it into strips

½ inch wide and

2-inches long. Set aside.

Wipe out the frying-pan and in it heat the oil over moderately high heat. When the oil is hot, reduce the heat to moderate. Add the chillis and fry them, stirring frequently, for 2 minutes. Add the onions and fry, stirring occasionally, for 6 to 8 minutes or until they are golden brown. Remove the pan from the heat and set aside.

When the rice mixture is ready, turn it out on to a warmed serving platter. Scatter the cucumber, spring onions , fried onions and chillis and the shredded omelet on top.

Serve immediately.

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