First, the rice is cooked the day before so that it is just done, but as grainy and dry as possible. Leave the cooled rice in a closed container in the refrigerator. This results in rice that is easy to fry without becoming sticky.
Finely dice shallots, garlic and 1-3 chilli peppers or roughly chop in a blender. Fry them together with any amount of shrimp paste in plenty of hot oil in a large, deep pan or wok. It smells extremely like fish. Add the chicken cut into thin strips and fry briefly over high heat. Add 3-4 tablespoons of soy sauce and 2 tablespoons of glutamate and add the cold rice to the pan.
Fry this mixture at a good temperature and stir occasionally. Do not skimp on oil during this phase. The rice should brown nicely from underneath each time before stirring. This takes about 15 minutes.
Cut the spring onions and Chinese cabbage into fine strips, stir in and fry for another 2 minutes.
Season everything with the sweet, Indonesian soy sauce, fish sauce, pepper, chilli and a little lemon juice.
As an Indonesian version, you can put a fried egg on top of the rice. 1-2 eggs stirred into the rice according to the Chinese variant. But I also think it`s delicious without an egg.
Tip:
In my experience, you should use as little water as possible to cook rice, but enough to cook it. Steaming has also been very successful for me. I also believe that the choice of rice variety is crucial. I achieved the best result with a rice from Indonesia, with Thai rice I produced a terrible mush.
Shrimp paste gives a wonderful taste, if you like it, but can also be replaced with fish sauce.
Not everyone has glutamate in their home and can be replaced with soy sauce if necessary.
Otherwise all ingredients are extremely flexible. As with a paella, you can add all kinds of meat and fish, finely chopped. Tomato pieces, cucumber or other vegetables can also be added shortly before the end of the cooking time.
Ingredients
Print Recipe
Pin Recipe