How to Make Indonesian Fried Rice
· 1 ½ cups long-grain white rice
· ¾ cup water
· 1 ¾ cups reduced-sodium chicken broth
· 1 qt. plus 3 tbsp. vegetable oil
· 8 krupuk (Indonesian shrimp crackers; optional)
· 2 cups thinly sliced shallots
· 2 large chopped garlic cloves
· 1 lb. sliced skinless boneless chicken breast
· 1 lb. medium shrimp
· 2 minced hot red chiles
· 1 ¼ tsp. salt
· 2 tbsp. ketjap manis (Indonesian sweet soy sauce)
· 1 tbsp. Asian fish sauce
· 4 sliced scallions
1. Rinse and drain 1 ½ cups of long-grain white rice.
2. Bring the rice, ¾ cups of water, and 1 ½ cups of chicken broth to a full rolling boil in a 4-quart heavy saucepan.
3. Cover the pan and reduce the heat to low. Cook the ingredients until the liquid is absorbed and the rice is tender. This should take about 15 minutes. Then, remove the pan from heat and let it stand covered for 5 minutes, giving the rice time to absorb the flavors.
4. Transfer the rice mixture to a shallow bowl. Allow it to cool to room temperature – this should take about 30 minutes. Chill the rice mixture for 8 to 12 hours.
5. Heat 1 quart of oil a 4-quart pot over high heat. Heat it until a thermometer registers 375°F (190°C).
6. Cook the krupuk (optional). Gently drop 2 krupuk in the oil. Fry the krupuk until they float to the surface and curl up and expand, which should take about 20 seconds. Then, turn the krupuk over and fry them until they’re pale golden – about ten more seconds. Then, transfer them to a paper towel with a slotted spoon until they drain. Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces.
7. Break up the rice into individual grains. Do this with your fingers. This will help the rice absorb the other ingredients.
8. Heat the remaining 3 tbsp. of oil in a wok over high heat. Heat it until it's hot but not smoking. Then, add 2 cups of thinly sliced shallots and fry them in the heat for 1 minute. Add 2 large chopped garlic cloves to the mixture and stir-fry them for an additional 30 seconds.
9. Add the chicken to the stir-fry mix. Add 1 lb. of sliced skinless boneless chicken breast to the mixture until the chicken is no longer pink, which should take about 2 minutes.
10. Add the shrimp, chiles, and salt to the mixture. Add 1 lb. of peeled and deveined medium shrimp, 2 minced hot red chiles, and 1 1/4 tsp. of salt to the mixture and cook them for 2-3 minutes, until the shrimp are cooked through.
11. Add the remaining broth and ketjab manis to the rice. Add 1/4 cups of chicken broth and the ketjab manis (Indonesian sweet soy sauce) to the mixture and stir-fry it until the rice is heated, which should take another 2 minutes.
12. Remove the mixture from the heat. Stir in 1 tbsp. of Asian fish sauce and 4 sliced scallions until the mixture is combined well.
13. Serve. Serve the Indonesian fried rice on a platter with krupuk, cucumber slices, and hard-boiled eggs.