Indonesian Fried Rice With Mackerel Recipes

INDONESIAN FRIED RICE WITH MACKEREL

Indonesian fried rice with mackerel image

On the table in just 20 minutes and cheap to make too, this one-pan supper will satisfy everyone

Provided by Good Food team

Time 20m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
2 eggs , lightly beaten
1 tbsp red curry paste
pinch caster sugar
800g cooked basmati rice (about 250g-300g uncooked)
small bunch spring onions , sliced
140g frozen peas
2 tbsp soy sauce , plus extra to serve
4 smoked mackerel fillets, flaked
½ cucumber , cut into half moons

Steps:

Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.
Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.
Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.

Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 5.66 milligram of sodium

INDONESIAN FRIED RICE

Indonesian Fried Rice image

Categories Wok Chicken Egg Rice Side Stir-Fry Shrimp Hot Pepper Shallot Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups long-grain white rice (10 oz)
3/4 cup water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 qt plus 3 tablespoons vegetable oil
8 krupuk* (Indonesian shrimp crackers; optional)
2 cups thinly sliced shallots (3/4 lb)
2 large garlic cloves, finely chopped
1 lb skinless boneless chicken breast, cut into 3/4-inch pieces
1 lb medium shrimp in shell (31 to 35 per pound), peeled and deveined
2 to 3 (2 1/2-inch) fresh hot red chiles, such as Thai or serrano, minced, including seeds
1 1/4 teaspoons salt
2 tablespoons ketjap manis* (Indonesian sweet soy sauce)
1 tablespoon Asian fish sauce
4 scallions, thinly sliced
Accompaniments: sliced cucumber; wedges of hard-boiled egg
Special Equipment
a deep-fat thermometer; a large wok

Steps:

Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
Break up rice into individual grains with your fingers.
Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
*Available at adrianascaravan.com.

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