Name: Indonesian Fried Rice
Cook time: 40 min
Total time: 9 1D2 hr
Yield: Makes 4 to 6 servings
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; a deep-fat thermometer; a large wok

Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.

Cooks' note:

Krupuk can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Recipe notes

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