Indonesian Fried Rice


  • 500 ml water
  • 300 g long grain rice not easy cook rice
  • 4 tbsp vegetable oil
  • 2 shallots or 1 small onion peeled and thinly sliced
  • 1 tsp cornflour/cornstarch
  • ¼ tsp salt
  • 1 tsp shrimp paste
  • 2 cloves garlic peeled and minced
  • 1 red chilli chopped finely
  • 1 tsp fish sauce
  • 1 heaped tbsp brown sugar
  • 1 tsp tamarind
  • 1 tbsp tomato puree/paste
  • 2 tbsp dark soy sauce
  • 5 spring onions scallions chopped
  • 5 eggs
  1. Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner.
  2. After 20 minutes, take the lid off and spread out the rice onto a tray. Leave to cool, uncovered for 20-30 minutes (until room temperature), then cover with clingfilm/plastic wrap and place in the fridge until you're ready to use (make sure you use the rice within 24 hours).
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