Nasi Goreng > Indonesian Fried Rice with Shrimp
dp - An American Brasserie and Yono's, Albany, NY
Nasi goreng, which translates to “fried rice” in Indonesian, is a national staple that appears in countless variations. Chef Purnomo’s version is enhanced with terasi (a shrimp paste), sambal oelek, and kecap manis (an Indonesian sweet soy sauce). He favors using day-old rice, which is less gummy than freshly prepared rice.
- 2 eggs
- 1 tablespoon plus 1/2 teaspoon sambal oelek, divided
- 3/4 teaspoon coriander seed, divided
- 3/4 teaspoon cumin, divided
- Salt and pepper to taste
- 4 tablespoons vegetable oil, divided
- 2 shallots, minced, divided
- 1 garlic clove, minced, divided
- 1 medium onion, finely chopped, divided
- 2 scallions, thinly sliced, white and green parts separated
- 4 cups cooked rice, refrigerated until needed
- 1/2 pound peeled and deveined medium shrimp
- 1/2 teaspoon terasi shrimp paste
- 20 snow peas, sliced diagonally
- 1 1/2 cups bean sprouts
- 3 tablespoons kecap manis
Whisk the eggs in a small bowl. Add 1/2 teaspoon of the sambal oelek, 1/4 teaspoon of the coriander, and 1/4 teaspoon of the cumin. Season to taste with salt and pepper. Heat 1 tablespoon of the oil in a small sauté pan over medium heat. Add 1/2 teaspoon of the shallots and 1/4 teaspoon of the minced garlic; sauté until fragrant, about 30 seconds. Add 1 teaspoon of the onions, all of the white scallion parts, and half of the green scallion parts; sauté for 1 to 2 minutes. Add the eggs and cook until set, about 3 minutes. Slide the omelet onto a cutting board and slice into 1/2-inch strips. Reserve.
Remove the cold rice from the refrigerator and break it up with your hands, making sure there are no large clumps. Set aside.
Heat the remaining oil in a large sauté pan or wok over medium-high heat. Add the remaining shallots and garlic; sauté until fragrant, about 30 seconds to 1 minute. Add the remaining onions and sauté for 2 minutes. Add the shrimp and terasi; sauté for 3 minutes. Add the snow peas and sauté for another minute. Add the remaining coriander, remaining cumin, and the bean sprouts. Toss to combine. Add the rice. Stir to combine thoroughly and heat the rice through, about 3 minutes. Add the remaining sambal oelek and the kecap manis; mix to combine. Season to taste with salt and pepper.
To serve, place the fried rice in serving dish. Top with the omelet slices and sprinkle with the remaining scallion greens.