Carrie was over tonight to enjoy the first recipe we’ve made from Asian Flavors, a book we’ve been sitting on since Christmas. The chapters in the book are divided by ingredients (for example: lime leaf, coconut, etc.), and the recipes in each section feature that key ingredient. This fried rice dish was featured in the Soy chapter and uses kecap manis, a thick, sweet soy sauce used in many Indonesian dishes.

Carrie says:

Now *this* is a Carrie dinner!

Chris says:

Mmmm… I like the little egg on top. I’m usually not a fan, but this is really paper-thin.

Lisa says:

Yum, I like this dish! Cathy will be glad to hear we finally made something from the book. 🙂

Chris says:

It’s almost a meat-stravaganza… small shrimp, jumbo shrimp… chicken…

Lisa says:

So you just followed the recipe exactly?

Chris says:

Pretty much… used a bit less oil than listed below… so there was some sticking to the wok… but that’s a small price to pay!

Nasi Goreng (Indonesian Fried Rice)
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1 tsp sambal oelek
2 tbsp kecap manis
1 tbsp ketchup
4 tbsp peanut oil
4 scallions, chopped
2 carrots, sliced
4 oz button mushrooms, sliced
1 garlic clove, peeled and crushed
1 chicken breast, skinned and cut into small pieces
4 oz frozen peas
8 oz long grain rice, cooked *
4 oz small peeled shrimp
8 jumbo shrimp
1 large egg, beaten

* Cook the rice the day before and refrigerate
Prepare and cook the jumbo shrimp as desired (I marinated in lime juice and grilled them on skewers).
Mix together the first three ingredients and set aside. Heat two tablespoons of peanut oil in a wok and stir-fry the scallions and carrots for two minutes over medium heat. Add the mushrooms and garlic and stir-fry for another two minutes. Remove and set aside.
Add 1 tbsp of peanut oil to the wok, increase the heat to high, and stir-fry the chicken for two minutes. Return the vegetables to the wok, add the peas, rice, and small shrimp and pour in the sambal oelek mixture. Toss the ingredients together over the heat for three minutes until piping hot. Pile into a serving dish, arrange the jumbo shrimp around, and transfer to a low oven to keep warm.
Heat the remaining peanut oil in a small skillet, add the egg, and cook until it sets as a thin omelet. Tip out of the skillet onto a cutting board and cut into strips. Arrange the strips over the rice mixture in a lattice and serve.

4 Servings