Indonesian Stir Fried Rice
By Zwilling J.A. Henckels
Indonesian Stir Fried Rice
By Zwilling J.A. Henckels
Yield/Serves:
Makes 4 servings
- 2 c. basmati rice
- 1 onion, sliced
- 1 medium carrot, diced
- 1 leek, sliced thinly
- 4 oz. Napa cabbage, sliced very thinly
- 1 chili pepper (habanero, bird’s eye, or similar), seeds removed, sliced very thinly
- 4 cloves garlic, peeled
- 1½ tsp. shrimp paste (terasi)
- 1 in. galangal (or ginger), peeled and coarsely minced
- 1½ tsp. ground coriander
- 1½ tsp. ground cumin
- 4 chicken thighs, appx. 12 oz.
- 3 tbs. sunflower oil
- 4 tbs. ketjap manis
- 1 tbs. soy sauce
- 4 eggs
Cook basmati rice according to instructions on package and allow to cool. Slice onion, carrot, leek and cabbage; set aside. In a mortar and pestle, grind chili, garlic, shrimp paste, galangal, coriander and cumin into a paste. Cut the chicken thighs into 1-inch cubes. Preheat a wok or pan gradually on high. Add sunflower oil, and when oil starts to smoke, add onion, carrot, leek and cabbage, stirring quickly for one minute. Add spice paste and stir-fry for two minutes, then add chicken and stir for two more minutes. Add rice, soy sauce and ketjap manis and stir-fry until the chicken is cooked through and liquid is thickened. Serve with a fried egg on top.