Indonesian Fried Rice Recipe

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Ingredients:

Serving

1 1/2 cups long- grain white rice (10 oz)
3/4 cup water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 qt plus 3 tbsp vegetable oil
8 krupuk* (indonesian shrimp crackers; optional)
2 cups thinly sliced shallots (3/4 lb)
2 large garlic cloves, finely chopped
1 lb skinless boneless chicken breast , cut into 3/4-inch pieces
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
2 to 3 (2 1/2-inch) fresh hot red chiles , such as thai or serrano, minced , including seeds
1 1/4 tsp salt
2 tbsp ketjap manis* (indonesian sweet soy sauce)
1 tbsp asian fish sauce
4 scallions, thinly sliced
accompaniments: sliced cucumber ; wedges of hard-boiled egg

Directions:

Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
Break up rice into individual grains with your fingers.
Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
*Available .
Cooks' note: Krupuk can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	667.28 Kcal (2794 kJ)
Calories from fat	238.19 Kcal
		% Daily Value*
Total Fat	26.47g	41%
Cholesterol	138.17mg	46%
Sodium	3088.93mg	129%
Potassium	944.29mg	20%
Total Carbs	70.44g	23%
Sugars	8.19g	33%
Dietary Fiber	4.74g	19%
Protein	39.72g	79%
Vitamin C	11.7mg	20%
Iron	2.9mg	16%
Calcium	111.9mg	11%

Amount Per 100 g
Calories	108.23 Kcal (453 kJ)
Calories from fat	38.63 Kcal
		% Daily Value*
Total Fat	4.29g	41%
Cholesterol	22.41mg	46%
Sodium	500.99mg	129%
Potassium	153.15mg	20%
Total Carbs	11.43g	23%
Sugars	1.33g	33%
Dietary Fiber	0.77g	19%
Protein	6.44g	79%
Vitamin C	1.9mg	20%
Iron	0.5mg	16%
Calcium	18.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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