Special Indonesian Fried Rice (Nasi Goreng Istimewa

Name: Special Indonesian Fried Rice (Nasi Goreng Istimewa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 5 cups cooked long-grain white rice (leftover from the day before or refrigerated for at least 2 hours); 2 tablespoons vegetable oil (plus more as needed); 5 Asian or ½ small Asian shallots or small yellow onion (coarsely chopped (¹⁄ 3 cup)); 2 cloves garlic (minced); 1 long fresh red chili (cut into thin rings on the diagonal; or about 2 teaspoons prepared chili paste); 1 teaspoon dried shrimp paste (optional); 8 ounces boneless, skinless chicken thighs (cut into 1-inch chunks); 4 ounces shrimp (medium (36/40 count), peeled and deveined); 2 tablespoons Indonesian sweet soy sauce (see page 24); 1½ tablespoons regular soy sauce; 1 teaspoon salt; ½ teaspoon ground white pepper; 4 fried eggs (Garnish); Sliced cucumbers (Garnish); Sliced tomatoes (Garnish); Shrimp chips (optional, see Pat's Notes); Fried shallots (see page 22)

Indonesian-style fried rice with chicken and shrimp, served with a fried egg, cucumber, and crispy fried shallots.

27 min

Easy

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Special Indonesian Fried Rice (Nasi Goreng Istimewa

Ingredients

cooked long-grain white rice (leftover from the day before or refrigerated for at least 2 hours) 5 cups

vegetable oil (plus more as needed) 2 tablespoons

Asian shallots or small yellow onion (coarsely chopped (¹⁄ 3 cup)) 5 Asian or ½ small

garlic (minced) 2 cloves

long fresh red chili (cut into thin rings on the diagonal; or about 2 teaspoons prepared chili paste) 1

dried shrimp paste (optional) 1 teaspoon

boneless, skinless chicken thighs (cut into 1-inch chunks) 8 ounces

shrimp (medium (36/40 count), peeled and deveined) 4 ounces

Indonesian sweet soy sauce (see page 24) 2 tablespoons

regular soy sauce 1½ tablespoons

salt 1 teaspoon

ground white pepper ½ teaspoon

fried eggs (Garnish) 4

Sliced cucumbers (Garnish)

Sliced tomatoes (Garnish)

Shrimp chips (optional, see Pat's Notes)

Fried shallots (see page 22)

Instructions

Prepare the Rice

Using wet hands, break up any clumps in the rice so the grains separate. Set aside.

Sauté the Aromatics

Heat a large wok or skillet over high heat for about 1 minute. Add the oil and heat until shimmering. Reduce to medium heat and add the shallots, garlic, chili, and shrimp paste. Stir-fry until the shallots become fragrant and soft and the harsh smell of the shrimp paste mellows, 2–3 minutes (volatile oils will fill the air when frying chilies, so turn on the exhaust fan and open windows). As you stir, use the spatula to press the shrimp paste and scrape up from the bottom of the pan to prevent sticking.

Stir-Fry the Meat, Seafood, and Rice

Increase the heat to high, add the chicken, and stir-fry until it changes color, 1–2 minutes. Add the shrimp and continue stir-frying until they just turn pink, 20–30 seconds. Add the cooked rice and use the spatula to break up any clumps. Add the sweet soy sauce, regular soy sauce, salt, and white pepper. Stir-fry quickly until the rice is evenly coated (a little white is okay) and the chicken and shrimp are cooked through, 4–5 minutes. If the rice begins to stick, add a bit more oil; if it starts to burn, reduce the heat. Adjust the seasoning to taste.

Plate the Dish

Divide the fried rice among 4 plates. Top each portion with a fried egg and garnish with cucumber, tomato, and shrimp chips. Sprinkle with fried shallots and serve immediately.