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.Ingredients
Directions
-
Prepare the tamarind by soaking the pulp in warm water for 10 minutes, then squeeze to extract the juice and discard the solids.
-
Heat vegetable oil in a large wok or skillet over medium-high heat.
-
Add shallots, garlic, serrano chiles, shrimp paste, anchovy paste, and turmeric. Stir-fry until fragrant, about 1 minute.
-
Add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp from the wok and set aside.
-
In the same wok, add diced red pepper, green peas, and shredded purple cabbage. Stir-fry for 2 minutes until slightly softened.
-
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.
-
Pour in the tamarind juice, ketjap manis, and light soy sauce. Toss well to coat the rice evenly.
-
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.
-
Season with salt to taste. Remove from heat.
-
Garnish with thinly sliced green onions and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 203.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 1.9mg1%
- Sodium 5.4mg1%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 0.1g1%
- Sugars 50.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cold rice. Freshly cooked rice is too moist and will become mushy.
If you cannot find ketjap manis, substitute with a mixture of dark soy sauce and a little sugar for sweetness.
Shrimp paste (terasi) is strong; you can reduce the amount if you are sensitive to pungent flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore texture.
You can substitute the shrimp and pork with tofu or extra vegetables for a vegetarian version.
