Indonesian-Style Fried Rice

Indonesian-Style Fried Rice, also known as Nasi Goreng, is a delicious and spicy dish that originates from Indonesia. This flavorful fried rice is seasoned with a rich combination of chile paste and sweet soy sauce, garnished with fried shallots, egg, and vegetables. While traditional Nasi Goreng uses day-old rice to achieve distinct grains, this recipe employs a smart technique of thoroughly rinsing the rice, coating it with oil, and chilling it before cooking, resulting in a similar texture. A homemade chile paste, prepared from garlic, shallots, and Thai chiles, adds an authentic Indonesian flavor to the dish. To cater to a more accessible pantry, the recipe introduces a substitute for sweet soy sauce. The stir-fry includes broccoli, which is steamed until crisp-tender, and a delightful omelet that complements the dish. This dish can be spicy, but you can control the heat level by adjusting the number of chiles and removing the seeds and ribs. With jasmine rice as the base, this Indonesian-style fried rice brings together a delightful array of flavors and textures that will leave you craving for more. Serve it with sliced cucumbers and tomato wedges to balance the spiciness and enjoy the authentic taste of Indonesia in your home kitchen.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons vegetable oil
• 2 cups jasmine rice, rinsed
• 2⅔ cups water
• 5 green or red Thai chiles, stemmed
• 7 large shallots, peeled (4 quartered, 3 sliced thin)
• 4 large garlic cloves, peeled
• 3 tablespoons dark brown sugar
• 3 tablespoons molasses
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce substitute
• Salt
• 4 large eggs
• ½ cup vegetable oil
• 1 pound broccoli florets, cut into 1-inch pieces
• ¼ cup water
• 4 large scallions, sliced thin
• Lime wedges

INSTRUCTIONS:

1. Prepare the Rice: In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add the jasmine rice and stir to coat it with oil for about 30 seconds. Stir in the water and bring it to a boil. Reduce the heat to low, cover the saucepan, and let it simmer until the rice is tender and the water is absorbed, typically taking 16 to 18 minutes. Remove the pot from heat, place a clean folded dish towel underneath the lid, and let the rice sit for 10 minutes. After that, spread the cooked rice onto a rimmed baking sheet and let it cool for 10 minutes. Transfer the rice to the refrigerator and chill it for an additional 20 minutes.
2. Prepare the Stir-Fry: In a food processor, pulse the Thai chiles, quartered shallots, and garlic to create a coarse paste, around 15 pulses, scraping down the sides of the bowl as needed. Transfer the paste to a bowl. In another bowl, stir the dark brown sugar, molasses, soy sauce, fish sauce substitute, and 1¼ teaspoons of salt together. In a third bowl, whisk the eggs and ¼ teaspoon of salt together.
3. Fry the Shallots: Cook the sliced shallots in ½ cup of vegetable oil in a 12-inch nonstick skillet over medium heat, stirring constantly, until they turn golden and crisp, which typically takes 6 to 10 minutes. Use a slotted spoon to transfer the fried shallots to a plate lined with paper towels and season them with salt. Reserve the oil for later use and wipe out the skillet with paper towels.
4. Prepare the Omelet: Heat 1 teaspoon of the reserved oil in the now-empty skillet over medium heat until shimmering. Add half of the beaten eggs to the skillet, tilt the pan to coat the bottom evenly, cover it, and cook until the bottom of the omelet is spotty golden brown and the top is just set, which usually takes about 1½ minutes. Slide the omelet onto a cutting board, roll it up into a tight log, and cut it crosswise into 1-inch-wide segments. Repeat this step with another teaspoon of reserved oil and the remaining eggs.
5. Stir-Fry the Rice: Break up any large clumps of chilled rice with your fingers. In the now-empty skillet, combine the broccoli and water, cover it, and cook it over medium-high heat until the broccoli becomes crisp-tender and the water is absorbed, usually taking 4 to 6 minutes. Transfer the cooked broccoli to a small bowl.
6. Final Stir-Fry: Heat 3 tablespoons of the reserved oil in the now-empty skillet over medium heat until just shimmering. Add the chile mixture and cook until it turns golden, typically taking 3 to 5 minutes. Whisk the molasses mixture to recombine it, clear the center of the skillet, add the mixture to the pan, and bring it to a simmer. Add the chilled rice and broccoli to the pan and cook, stirring and folding constantly, until the rice is heated through, the broccoli is tender, and the mixture is evenly coated, which usually takes around 3 minutes. Stir in the sliced scallions.
7. Serve: Transfer the flavorful Indonesian-Style Fried Rice to a platter and garnish it with the omelet rolls, fried shallots, and lime wedges. Serve this delightful dish with a side of sliced cucumbers and tomato wedges to complement the spicy and savory flavors.

Enjoy the delightful flavors of Indonesia with this homemade Indonesian-Style Fried Rice. Perfectly seasoned and garnished with a medley of ingredients, this dish offers a delightful combination of sweet, savory, and spicy notes that will leave you craving more. It’s a fantastic way to explore the richness of Indonesian cuisine right in your own kitchen. Whether served as a comforting weeknight dinner or a special occasion meal, this Nasi Goreng will surely impress your taste buds and elevate your culinary experience.