Indonesian Fried Rice
Serves: 4
  • ½ cup vegetable oil
  • 1 large boneless, skinless chicken breast, cut into 4 pieces
  • 4 shallots, halved
  • 4 garlic cloves
  • 1 lemongrass stalk, trimmed, bruised, and coarsely chopped
  • 1 teaspoon shrimp paste (available at most Chinese supermarkets)
  • 4 fresh Thai red chiles, seeds removed
  • 2 large eggs, beaten
  • 5 cups day- old cooked long-grain rice
  • ¼ cup Indonesian sweet soy sauce - (a bit tricky to find so I used low sodium regular soy sauce and omitted the extra tablespoon below)
  • 1 tablespoon soy sauce
  • 4 fried eggs
  • 3 scallions (green and white parts), thinly sliced
  1. Line a bowl with paper towels and set it aside.
  2. Heat the vegetable oil in a wok over high heat until it is nearly smoking.
  3. Carefully add the chicken pieces and cook for 5 to 6 minutes, turning them occasionally,until they are well fried and dark brown on all sides.
  4. Transfer the chicken to the paper towel–lined bowl and let it cool.
  5. When it is cool enough to handle, shred the meat into small pieces and set aside.
  6. Remove all but 2 tablespoons of the oil from the wok.
  7. In a food processor, process the shallots, garlic, lemongrass, shrimp paste and Thai chiles to form a smooth paste. (If the mixture is too dry to process, add 1 to 2 tablespoons water, being careful not to over-wet it.)
  8. Heat the reserved oil in the wok over medium heat.
  9. Add the shallot paste and fry it for 2 to 3 minutes, until fragrant and darkened in color.
  10. Push the fried paste to one side of the pan, pour in the beaten eggs, and cook for 1 to 2 minutes to firm up. Break up the cooked egg and mix it with the fried paste.
  11. Add the rice and the shredded chicken to the wok and stir-fry for 3 to 4 minutes,mixing them with the egg.
  12. Stir in the soy sauce, and cook, stirring constantly, for 3 minutes, until the ingredients are combined. Divide the rice among 4 bowls and top each serving with a fried egg, scallions, and any other garnish you wish.