This Indonesian fried rice is a vibrant and comforting dish that balances sweet, salty, and tangy flavors. The base of cold, long-grain white rice is stir-fried with a fragrant paste of shallots, garlic, serrano chiles, and optional shrimp paste for depth. A splash of tamarind pulp adds a distinct sour kick, while ketjap manis (sweet soy sauce) provides a rich, caramelized color and sweetness. Tossed with shrimp, diced chicken or pork, and fresh vegetables like peas and cabbage, this dish is a complete meal in itself. It’s perfect for using up leftover rice and proteins, making it an excellent choice for weeknight dinners or casual gatherings. The result is a hearty, flavorful side or main course that captures the essence of home-style Indonesian cooking.
Joyce’s Indonesian Fried Rice
Description
This Indonesian fried rice is a vibrant and comforting dish that balances sweet, salty, and tangy flavors. The base of cold, long-grain white rice is stir-fried with a fragrant paste of shallots, garlic, serrano chiles, and optional shrimp paste for depth. A splash of tamarind pulp adds a distinct sour kick, while ketjap manis (sweet soy sauce) provides a rich, caramelized color and sweetness. Tossed with shrimp, diced chicken or pork, and fresh vegetables like peas and cabbage, this dish is a complete meal in itself. It's perfect for using up leftover rice and proteins, making it an excellent choice for weeknight dinners or casual gatherings. The result is a hearty, flavorful side or main course that captures the essence of home-style Indonesian cooking.Ingredients
Directions
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Dissolve the tamarind pulp in 1/4 cup warm water, then strain to remove seeds and fibers. Set the tamarind juice aside.
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In a small bowl, combine the chopped shallots, garlic, serrano chiles, shrimp paste (if using), turmeric, and salt to form a rough paste.
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Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
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Add the shrimp and stir-fry for 1-2 minutes until just pink and cooked through. Remove shrimp from the wok and set aside.
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In the same wok, add the shallot-garlic-chili paste. Stir-fry for 1-2 minutes until fragrant and the raw garlic smell dissipates.
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Add the diced red pepper, green peas, and shredded purple cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
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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 the rice is heated through and slightly crispy.
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Stir in the ketjap manis, light soy sauce, and reserved tamarind juice. Toss everything together until the rice is evenly coated and colored.
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Return the cooked shrimp, diced chicken, and barbecued pork (or ham) to the wok. Stir-fry for another 1-2 minutes until everything is heated through.
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Remove from heat and stir in the thinly sliced green onions. Taste and adjust seasoning with additional salt or soy sauce if needed.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 2.0g10%
- Cholesterol 85mg29%
- Sodium 650mg28%
- Total Carbohydrate 65.0g22%
- Dietary Fiber 3.5g15%
- Sugars 8.0g
- Protein 18.0g36%
* 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 contains too much moisture and can become mushy when stir-fried. Spread cooked rice on a baking sheet and refrigerate for at least a few hours or overnight.
If you cannot find ketjap manis, substitute with a mixture of 1 tablespoon dark soy sauce and 1 tablespoon brown sugar or honey.
Shrimp paste (terasi) is optional but adds an authentic umami depth. If using, you can fry it briefly in a dry pan before adding to the paste to mellow the strong aroma.
Adjust the amount of serrano chiles based on your heat preference. Remove the seeds and membranes for less heat.
This dish is highly customizable. Feel free to add other proteins like tofu, beef, or additional vegetables such as carrots or corn.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little oil to restore texture.
