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Loading...A signature Indonesian fried rice featuring petai (stink beans), toasted shrimp paste, and kecap manis for deep caramel sweetness. The beans add a uniquely nutty, slightly bitter bite that pairs beautifully with sambal heat and a squeeze of fresh lime. Best made with cold day-old rice so each grain stays separate and toasty.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 18 gFat
- 3.5 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 7 gSugar
- 20 gProtein
- 820 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 3.2 mgIron
- 28 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the rice and base
- 4 cups cold cooked jasmine rice (preferably day-old)
- 3 tablespoons vegetable oil
- 6 large shallots, thinly sliced
- 4 garlic cloves, minced
- 2 large red chilies, sliced
- 3 red bird's eye chilies, sliced (adjust to taste)
- 1 teaspoon shrimp paste (terasi)
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon salt
For the protein and petai
- 150 g medium shrimp, peeled and deveined
- 150 g fresh petai beans, peeled and halved lengthwise
- 2 large eggs, lightly beaten with a pinch of salt
- 2 scallions, thinly sliced
For serving
- Crushed fried shallots
- Lime wedges
- Sliced cucumber
- Tomato wedges
Directions
- Toast the shrimp paste in a dry small skillet over medium heat for about 1 minute until fragrant, then crumble it into the oil in a large wok set over high heat.
- Add the shallots, garlic, and all the chilies; stir-fry for 1 to 2 minutes until the shallots turn translucent and smell aromatic.
- Add the shrimp and stir-fry for 2 minutes until they just turn pink and opaque, then add the petai beans and toss for 30 seconds to coat in the aromatics.
- Push the mixture to one side of the wok, pour the beaten eggs into the empty space, and let them set for 20 seconds before scrambling and mixing everything together.
- Add the cold rice, breaking up any clumps with the edge of your spatula, and toss vigorously for 2 to 3 minutes until the grains are heated through and start to look slightly toasted.
- Season with kecap manis, regular soy sauce, salt, and a few grinds of white pepper; continue to stir-fry over high heat for another minute so the sauce coats every grain and you get a hint of smoky wok hei.
- Stir in the sliced scallions, give one final toss, and immediately transfer to a serving plate.
- Top with a generous shower of fried shallots and serve hot with cucumber, tomato, and lime wedges on the side.
Cook’s Notes
- Always use cold day-old rice; freshly cooked rice contains too much moisture and turns the dish mushy.
- Toast the terasi in a dry pan before adding oil to deepen its umami and remove any raw fishy note.
- Add petai beans at the last minute so they keep their tender crunch and distinct flavor instead of becoming bitter.
- Kecap manis is the soul of this dish, do not substitute it with regular soy sauce or you will lose the signature caramel sweetness.
- Cook over the highest heat your stove can manage for the smoky wok hei aroma that defines authentic nasi goreng.
