Translating to “fried rice” in Indonesian and Malaysian, this popular dish can be made with a wide range of ingredients and seasonings. This version features shrimp, eggs, carrots and scallions; sambal oelek, another favorite from the region, lends sweetness and spice.
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 |
Ingredients
- 1 1/2 cups long grain rice, or 3 cups cooked and cooled long grain rice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sambal oelek, plus more for serving
- 3 tablespoons peanut oil
- 3 large eggs, beaten
- 12 ounces small shrimp, peeled and deveined
- 2 medium shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon brown sugar
- 1/2 teaspoon ground coriander
- 3 scallions, julienned, soaked in cold water
- 1 small carrot, julienned, soaked in cold water
- Hoisin sauce, for serving
Instructions
- If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
- Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
- Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
- Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 787 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 277 mg |
| Sodium | 1115 mg |