Indonesian-Style Chicken Fried Rice
- Makes4 to 6 servings
- Cook Time30 minutes
- 2
Declared one of five national dishes by the Indonesian Ministry of Tourism, salty, subtly sweet nasi goreng (fried rice) is a simple, commonplace meal and eaten at any time of the day. Kecap manis, or Indonesian sweet soy sauce, is a key flavoring; we find that a combination of regular soy sauce and brown sugar is a decent approximation. We also substitute fish sauce for the shrimp paste that lends loads of umami to some versions of the dish. For the best-textured nasi goreng, it’s essential to use rice that has been cooked in advance and chilled. Aromatic jasmine rice is our preference, but any long-grain white rice is fine. (To cook just enough rice specifically for this recipe, rinse and drain 1½ cups jasmine or regular long-grain white rice, then add to a large saucepan along with 2¼ cups water. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a kitchen parchment–lined baking sheet or a wide, shallow bowl. Cool to room temperature, then cover and refrigerate until well chilled, at least two hours.) To serve this Indonesian style, top the rice with fried eggs and with slices of cucumber and tomato.
Don’t use jalapeños in place of the Fresno chilies. The vivid red color and sweeter, fruitier flavor of Fresnos are important to the dish. If they’re not available but red Holland chilies are, Hollands are a fine substitute. If you wish to remove any spiciness from the dish, seed the chilies before chopping them.
Step 1
In a small bowl, combine the fish sauce, soy sauce and sugar; stir until the sugar dissolves, then set aside. In a food processor, combine the shallots, chilies, garlic, ginger and 1 tablespoon oil. Process until as smooth as possible (the puree will be slightly coarse), about 20 seconds, scraping the bowl as needed.
Step 2
In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the chicken and cook, stirring occasionally, until no longer pink, 5 to 6 minutes. Add the shallot-chili mixture and cook, stirring often, until beginning to brown, 3 to 4 minutes.
Step 3
Add the rice, breaking apart any clumps with your hands. Stir to combine with the chicken mixture, then cook without stirring until heated through and beginning to brown on the bottom, 3 to 4 minutes. Add the fish sauce–soy sauce mixture and stir until well combined. Transfer to a serving bowl and sprinkle with the scallions.