Indonesian Spiced Goat Fried Rice

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Aromatic Indonesian fried rice tossed with tender shredded goat meat, a fiery chili-candlenut paste, and sweet soy sauce. This street-food favorite transforms humble day-old rice into a deeply savory, smoky, and slightly sweet one-pan meal topped with a crispy fried egg.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 9 gSugar
• 28 gProtein
• 820 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the spice paste (bumbu)

• 6 large shallots, roughly chopped
• 4 garlic cloves
• 3 red bird's-eye chilies, stemmed
• 1 tbsp candlenuts, toasted
• 1 tsp shrimp paste (terasi), toasted
• 1 tsp ground coriander
• 1 tbsp vegetable oil

For the fried rice

• 3 cups cooked jasmine rice, cold and day-old
• 12 oz (340 g) cooked goat meat, shredded
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp regular soy sauce
• 1 tsp fish sauce
• 1/2 tsp white pepper
• 3 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 2 spring onions, thinly sliced
• 1 small tomato, diced
• Salt to taste

For serving

• 4 fried eggs (sunny side up)
• Crispy shrimp crackers (kerupuk)
• Thin cucumber slices
• Sliced bird's-eye chilies in vinegar

Directions

1. Blend the shallots, garlic, chilies, candlenuts, shrimp paste, coriander, and 1 tbsp oil into a smooth paste using a food processor, adding a splash of water if needed.
2. Heat 2 tbsp oil in a large wok over medium-high heat and fry the spice paste for 4-5 minutes until fragrant, darkened, and the oil begins to separate at the edges.
3. Add the shredded goat meat and stir-fry for 2-3 minutes to coat in the paste and warm through, then push everything to one side of the wok.
4. Pour the beaten eggs into the empty side and scramble quickly, breaking them into ribbons, then toss to combine with the meat mixture.
5. Add the cold rice, breaking up clumps with a spatula, and stir-fry vigorously for 3-4 minutes until every grain is glossy and heated through, splashing in a tablespoon of water if it sticks.
6. Season with kecap manis, soy sauce, fish sauce, white pepper, and salt; toss well and stir-fry for another 2 minutes so the rice takes on a uniform caramel color.
7. Stir in the diced tomato and most of the spring onions, cook for 30 seconds, then taste and adjust seasoning.
8. Divide the fried rice among four plates, top each with a sunny-side-up fried egg, and garnish with remaining spring onions.
9. Serve immediately with shrimp crackers, cucumber slices, and a small dish of chilies in vinegar on the side.

Cook’s Notes

• Use day-old rice straight from the fridge; freshly cooked rice will turn mushy and clump together in the wok.
• Leftover roast goat or goat curry meat works beautifully here; otherwise braise 14 oz of bone-in goat shoulder for 1.5 hours until fork-tender, then shred.
• Fry the rice on high heat and keep the ingredients moving to achieve the signature smoky 'wok hei' aroma characteristic of great Indonesian fried rice.
• Toast the shrimp paste and candlenuts in a dry pan for 30 seconds before blending to deepen their flavor dramatically.
• Add a squeeze of lime just before serving to brighten all the savory and sweet notes.

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