Indonesian fried rice
Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation on the classic “Nasigoreng.” It’s perfect for a relaxed lunch because much of the dish can be prepared ahead.
2 teaspoons sesame oil
2 teaspoons sherry vinegar
2 tablespoons soy sauce
250 grams (1⁄2 lb) tenderloin or round steak, cut across the grain into thin strips
1 2⁄3 cups long-grain white rice
2 eggs
3 scallions, sliced on the diagonal
2 tablespoons chopped cilantro
2 1⁄2 tablespoons canola oil
150 grams (5 oz) peeled raw shrimp
2 garlic cloves, crushed
1 green chili pepper, deseeded and thinly sliced
15 grams (1⁄2 oz) fresh ginger, peeled and finely chopped
2 carrots, peeled and coarsely grated
3⁄4 cup frozen peas, thawedsplash of chili sauce (optional)
1.Whisk together the sesame oil, vinegar and 1 tablespoon of the soy sauce in a bowl, add the beef and toss to coat in the marinade. Cover and chill for at least 30 minutes or overnight if you have time.
2.Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the package instructions, until almost tender, then drain and rinse with boiling water. Spread out on a tray and leave to cool. (You will get the best results if you cool the rice overnight.)
3.Lightly beat the eggs in a small bowl or jug, then stir in the scallions and cilantro and season with freshly ground black pepper. Heat 2 teaspoons of the oil in a non-stick omelette pan or frying pan and pour in the beaten egg mixture. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set. Stop stirring and cook for a further 2 minutes until lightly set. Roll up the omelette, slide it onto a plate and cover with foil to keep warm.
4.Heat 1 tablespoon of the remaining oil in a wok or large, deep frying pan until hot. Add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned. Remove with a slotted spoon leaving all the juices behind. Set aside.
5.Add the remaining oil to the pan. Add the shrimp, garlic, chili pepper and ginger and stir-fry for 2 minutes until the shrimp have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute. Finally, add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1–2 minutes until everything is heated through.
6.Spoon the rice mixture into a warmed serving bowl. Cut the omelette into thin strips and scatter over the rice. For those who like an extra spicy kick, serve with chili sauce.
Cook’s tips• To prepare ahead, marinate the beef and cook the rice up to 8 hours ahead. You could also make the omelette. Cover and keep everything in the refrigerator until ready to use. Make sure that the rice is reheated thoroughly.• This is an ideal way to use up leftover rice and many types can be used, including brown rice and basmati.
Serves 4
Preparation time 25 minutes, plus at least 30 minutes marinating
Cooking time 10 minutes
Each serving
37 g protein • 23 g fat of which 5 g saturates • 75.5 g carbohydrate • 5 g fibre • 469 Calories
