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Indonesian Fried Rice

Indonesian Fried Rice recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 203.9
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
  • 1 Inch chunk tamarind pulp
  • 1/2 cup Chopped shallots
  • 1 1/2 tablespoon Chopped garlic
  • 2 Red Serrano chiles, chopped
  • 1 teaspoon Shrimp paste (optional)
  • 1/2 teaspoon Anchovy paste (or shrimp paste)
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt or to taste
  • 3 tablespoon Vegetable oil (or more if needed)
  • 6 oz Med shrimp (41-to-50 per lb), shelled and deveined
  • 1/2 cup Diced red pepper
  • 1/2 cup Green peas
  • 1 cup Shredded purple cabbage
  • 6 cup Cooked long-grain white rice (cold)
  • 2 tablespoon Ketjap manis (or Dark soy sauce)
  • 1 tablespoon Light soy sauce
  • 3 Green onions, thinly sliced
  • 1/2 cup Diced cooked chicken
  • 1/2 cup Chinese barbecued pork (or Ham)
Directions
  1. 1
    Prepare the tamarind by soaking the pulp in warm water for 10 minutes, then squeeze to extract the juice and discard the solids.
  2. 2
    Heat vegetable oil in a large wok or skillet over medium-high heat.
  3. 3
    Add shallots, garlic, serrano chiles, shrimp paste, anchovy paste, and turmeric. Stir-fry until fragrant, about 1 minute.
  4. 4
    Add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp from the wok and set aside.
  5. 5
    In the same wok, add diced red pepper, green peas, and shredded purple cabbage. Stir-fry for 2 minutes until slightly softened.
  6. 6
    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.
  7. 7
    Pour in the tamarind juice, ketjap manis, and light soy sauce. Toss well to coat the rice evenly.
  8. 8
    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.
  9. 9
    Season with salt to taste. Remove from heat.
  10. 10
    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.

Keywords: indonesian, fried rice, tamarind, shrimp, chicken, pork, savory, aromatic, quick dinner, leftover rice, ketjap manis, umami, spicy, comfort food, asian cuisine, stir fry, easy recipe, family meal, gluten free option
Read it online: https://www.chefs-mate.com/recipe/indonesian-fried-rice-2/