This Indonesian Fried Rice is a vibrant, savory dish that balances sweet, salty, and tangy flavors. The base of cold cooked rice is stir-fried with aromatics like shallots, garlic, and serrano chiles for a fragrant foundation. Tamarind pulp adds a unique sour note, while shrimp paste provides deep umami richness. Topped with shrimp, diced chicken, or pork, and fresh vegetables like peas and cabbage, it’s a hearty meal perfect for lunch or dinner. The use of ketjap manis gives the rice its characteristic glossy brown hue and sweet-savory profile. Ideal for using up leftovers, this dish comes together quickly and delivers authentic home-style Indonesian comfort food.
Indonesian Fried Rice
Description
This Indonesian Fried Rice is a vibrant, savory dish that balances sweet, salty, and tangy flavors. The base of cold cooked rice is stir-fried with aromatics like shallots, garlic, and serrano chiles for a fragrant foundation. Tamarind pulp adds a unique sour note, while shrimp paste provides deep umami richness. Topped with shrimp, diced chicken, or pork, and fresh vegetables like peas and cabbage, it's a hearty meal perfect for lunch or dinner. The use of ketjap manis gives the rice its characteristic glossy brown hue and sweet-savory profile. Ideal for using up leftovers, this dish comes together quickly and delivers authentic home-style Indonesian comfort food.Directions
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Prepare the tamarind by soaking the pulp in warm water for 10 minutes, then squeeze to extract the juice and discard the solids.
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Heat vegetable oil in a large wok or skillet over medium-high heat.
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Add shallots, garlic, serrano chiles, shrimp paste, anchovy paste, and turmeric. Stir-fry until fragrant, about 1 minute.
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Add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp from the wok and set aside.
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In the same wok, add diced red pepper, green peas, and shredded purple cabbage. Stir-fry for 2 minutes until slightly softened.
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Add the cold cooked rice to the wok. Break up any clumps with a spatula and stir-fry for 3-4 minutes until heated through.
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Pour in the tamarind juice, ketjap manis, and light soy sauce. Toss well to coat the rice evenly.
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Return the cooked shrimp to the wok along with the diced chicken and barbecued pork. Stir-fry for another 2 minutes to heat everything through.
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Season with salt to taste. Remove from heat.
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Garnish with thinly sliced green onions and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 60mg20%
- Sodium 800mg34%
- Total Carbohydrate 65g22%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
