Indonesian Fried Rice

indonesian fried rice

Makes/serves 4 servings
Duration 45 min
Difficulty Easy
  • Rice
  • Sauté



  • 2 cups – long-grain white rice
  • 2 – beaten eggs
  • 2 – dry thin red chillies
  • 2 tsp – sesame oil
  • Salt to taste | 1 cup – boneless meat cut into 1/2 inch strips
  • a cup – cleaned prawns
  • 6 tbsp – vegetable oil
  • 2 tbsp – chopped garlic
  • 1 – medium onion, finely chopped
  • 2 tsp – finely chopped fresh ginger
  • 1/2 tsp – freshly ground pepper
  • 1 tbsp – dried shrimp paste
  • 1 tbsp – oriental chilli sauce
  • 1 tbsp – oyster sauce – 1 tbsp
  • Dark low-sodium soy sauce – 3 tbsp
  • Finely chopped, spring onions – 1/2 cup
  • Fresh chopped coriander leaves to garnish.


  • Cook the rice in water to which a little salt is added and set aside to cool.
  • (For better results, do this at least 2 hours ahead or keep to cool overnight).
  • Mix sesame oil and salt, and set aside.
  • Heat a wok, add 4 tbsps vegetable oil and when hot, pour in the beaten egg and leave to fry. Remove and set aside.
  • Continue heating the remaining oil until it is very hot and add the onions, ginger, dry red chillies, shrimp paste, garlic, and pepper, and stir-fry for 2 mins, mashing the shrimp paste while sauteing.
  • Then add chicken and shrimp and stir fry for a further 2 mins.
  • Add rice and toss and cook covered for 3 mins.
  • Add the chilli sauce, oyster sauce and dark soy sauce and continue to stir fry for 2 mins.
  • Shred the egg and leave some for the garnishing.
  • Add the remaining egg into the pan and cook for a min. Turn onto a large serving platter and garnish with the spring onion, egg and fresh coriander, and serve.

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