A classic Indonesian fried rice dish, elevated with a distinctive Balinese spice paste for a perfect balance of spicy, savory, and subtly sweet flavors.
Balinese Flavor Secrets
A classic Indonesian fried rice dish, elevated with a distinctive Balinese spice paste for a perfect balance of spicy, savory, and subtly sweet flavors.
Ingredients
- 2 cup cooked jasmine rice day-old
- 2 tbsp vegetable oil
- 1 large shallot finely sliced
- 2 cloves garlic minced
- 1 tsp red chili finely chopped (or to taste)
- 1 tbsp terasi (shrimp paste) toasted
- 1 tsp galangal grated
- 0.5 tsp turmeric powder
- 1 tbsp palm sugar grated
- 1 tbsp kecap manis (sweet soy sauce)
- 1 cup shredded chicken or shrimp cooked (optional)
- 1 cup mixed vegetables chopped (e.g.
- 0.5 cup spring onions chopped
- 1 lime juice
- Salt and pepper to taste
Instructions
- In a mortar and pestle or food processor, combine shallot, garlic, red chili, toasted terasi, grated galangal, and turmeric powder to form a smooth paste (bumbu).
- Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the bumbu paste and stir-fry for 2-3 minutes until fragrant.
- Add cooked chicken or shrimp (if using) and mixed vegetables, stir-frying for another 3-4 minutes until vegetables are tender-crisp.
- Add the day-old rice to the wok. Break up any clumps and stir well to combine with the paste and other ingredients.
- Stir in palm sugar and kecap manis. Continue to stir-fry for 5-7 minutes, ensuring all ingredients are evenly mixed and the rice is slightly browned and heated through.
- Season with salt and pepper to taste. Stir in chopped spring onions and fresh lime juice just before serving.
- Serve hot, optionally garnished with a fried egg, cucumber slices, and crispy fried shallots.
Notes
For an authentic taste, use day-old rice. Adjust chili to your spice preference. Serve with a fried egg, cucumber slices, and sambal for an extra kick.
