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Loading...A fragrant, smoky wok-tossed rice dish from Indonesia that's beloved as a comforting street food and home staple. Built on day-old rice, a punchy spice paste, sweet soy sauce, and topped with crispy fried shallots, cucumber, and a wedge of lime.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 9 gSugar
- 32 gProtein
- 980 mgSodium
- 620 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 38 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the spice paste
- 6 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 red bird's eye chilies, seeded if desired
- 1 tbsp shrimp paste (terasi), toasted and crumbled
- 1 tsp ground coriander
- 1 tsp palm sugar, grated
- 2 tbsp water
For the rice and stir-fry
- 3 cups cooked jasmine rice, cold and clumpy
- 8 oz boneless chicken thigh, diced into 1/2-inch pieces
- 6 oz raw prawns, peeled and deveined
- 2 tbsp neutral oil, plus more if needed
- 2 large eggs, lightly beaten
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 3 oz napa cabbage or bok choy, thinly sliced
For garnish and serving
- 1 small cucumber, sliced into half-moons
- 1 tomato, cut into wedges
- 3 tbsp store-bought or homemade fried shallots
- 1 lime, cut into wedges
- Sambal oelek, for serving
- 2 spring onions, thinly sliced
Directions
- Combine shallots, garlic, chilies, shrimp paste, ground coriander, palm sugar, and water in a small food processor; pulse to a coarse paste.
- Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the chicken and stir-fry 3 to 4 minutes until golden and just cooked through; transfer to a plate.
- Add the prawns to the same wok and cook 60 to 90 seconds until pink and curled. Transfer to the plate with the chicken.
- Add the remaining 1 tablespoon of oil to the wok, then add the spice paste and stir-fry 1 to 2 minutes until deeply fragrant and slightly darkened.
- Pour the beaten eggs into the wok and scramble briefly, mixing them into the paste. Add the cold rice, breaking up clumps with a spatula, and toss vigorously for 2 to 3 minutes until every grain is coated and heated through.
- Stir in the kecap manis, light soy sauce, fish sauce, and sliced cabbage; cook 1 to 2 minutes until the cabbage just wilts.
- Return the chicken and prawns to the wok along with the spring onions, toss to combine and heat through, then taste and adjust salt or kecap manis as needed.
- Mound the fried rice onto warm plates and top with cucumber, tomato, a generous shower of fried shallots, and a lime wedge.
- Serve immediately with sambal oelek on the side for extra heat.
Cook’s Notes
- Day-old cold rice is essential; fresh rice will turn mushy. Spread freshly cooked rice on a tray and chill for at least an hour if you're short on time.
- Real kecap manis is the soul of this dish. Don't sub regular soy sauce plus sugar; the viscosity and caramel depth won't be the same.
- For authentic smoky wok hei, crank your burner to the highest setting, work in a single layer, and avoid overcrowding the wok.
- Toast the terasi in a dry pan for 30 seconds per side before using; it blooms the aroma and tames any raw fishiness.
- Leftover fried rice keeps refrigerated for up to 2 days and reheats best in a hot skillet with a splash of oil.
