Indonesian Fried Rice with Coconut-Shrimp Sambal

Indonesian Fried Rice with Coconut-Shrimp Sambal
Staff Writer
Indonesian Fried Rice
Spice Market
Indonesian Fried Rice

This is one of the most popular items at Spice Market. Fried rice is commonly eaten for breakfast in Indonesia, where it is called "nasi goreng," and in some locales it is still served wrapped in a banana leaf. For a truly authentic experience, look for some kecap manis (sweet, thick soy sauce), a popular condiment for many Indonesian dishes, in the international foods aisle or an Asian specialty grocery store.

4
Servings
422
Calories Per Serving
Deliver Ingredients

Ingredients

For the coconut sambal

  • 1/4  Cup  vegetable oil
  • cloves garlic, minced
  • 1/4  Cup  dried shrimp, soaked twice in hot water and chopped
  • 3  Teaspoons  coconut powder
  • 2  Teaspoons  fish sauce
  • 3/4  Cups  lime juice
  • 1/2  Cup  Thai palm sugar
  • green Thai bird's-eye chiles, minced
  • 1  Teaspoon  kosher salt

For the fried rice

  • 1  Teaspoon  unsalted butter
  • eggs
  • Salt and pepper, to taste
  • 1/4  Cup  English peas, shelled
  • 2  Tablespoons  vegetable oil
  • 1/4  Cup  thin asparagus, sliced into ¼-inch pieces
  • 1/4  Cup  thinly sliced spring onion
  • 1/4  Cup  thinly sliced baby zucchini
  • 4  Cups  cooked Jasmine rice, spread on a baking sheet and left to dry overnight in the fridge
  • 1  Cup  Thai basil leaves

Directions

For the coconut sambal

Heat the oil in a wok over medium heat. Add the garlic and cook until light golden, then add the shrimp and cook until deep golden, about 4-5 minutes total. Then, add the rest of the ingredients, increase the heat to high, and cook until a light syrup consistency is achieved, about 3-4 minutes. Remove from the heat and set aside.

For the fried rice

Preheat the oven to 350 degrees.

Melt the butter in an ovenproof sauté pan over medium-high heat. Meanwhile, whisk the eggs together in a bowl and season with salt and pepper, to taste. Add the eggs to the pan and cook, undisturbed, until the bottom has set, about 4-5 minutes. Transfer to the oven and finish in the oven, about 8-10 minutes.

Meanwhile, set up an ice water bath in a small bowl. Fill a small pot with water and bring to a boil over high heat. Season with salt, to taste, and add the peas. Blanch for about 30 seconds. Remove to the water bath and drain once cooled.

Heat the oil in a wok over high heat. Add the vegetables and stirring until lightly charred, about 30 seconds. Then, add the dried rice and ½ cup of the coconut sambal and cook until the rice is hot throughout. Then, add the eggs and basil. Transfer the rice to a bowl and serve with the remaining coconut sambal on the side.

Nutritional Facts

Total Fat
19g
27%
Sugar
28g
31%
Saturated Fat
8g
33%
Cholesterol
21mg
7%
Carbohydrate, by difference
60g
46%
Protein
10g
22%
Vitamin A, RAE
48µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
96mg
10%
Choline, total
30mg
7%
Fiber, total dietary
7g
28%
Folate, total
38µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
124mg
18%
Selenium, Se
11µg
20%
Sodium, Na
341mg
23%
Water
246g
9%
Zinc, Zn
2mg
25%

Fried Rice Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Fried Rice Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Fried Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

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