How to Make Shrimp Fried Rice Indonesian Style

Indonesian Style Fried Rice with Shrimp
source: American Test Kitchen
Ingredients: Serve 4 to 6
5 green or red Thai chiles, stemmed
7 large shallots, peeled
4 large garlic cloves, peeled
2 tablespoons acked dark brown sugar
2 tablespoons ligh or mild molasses
2 tablespoons soy sauce
2 tablespoon fish sauce
Salt
4 large eggs
½ cup vegetable oil
1 recipe Faux Leftover Rice (recipe follows)
12 ounc extra large shirp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds
4 scallions sliced thin
Lime wedges

Procedures:
Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about 15 pulses, scraing down sides of bowl as necessary. Ransfer mixture to bowl; set aside. In second bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1 ¼ teaspoons salt. Whisk eggs and ¼ teaspoon salt together in third bowl.

Thinly slice reamining 3 shallots and place in 12 inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spot, transfer shallots to paper towel lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.

Heat 1 teaspoon reserved oil in now empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently titling pan to evenly coat bottom cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1 ½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1 inch segments (leaving segments rolled) repeat with 1 teaspoon more reserved oil and remaining eggs.

Remove rice from refrigerator and brek up any large clumps with fingers. Heat 3 table spoons more reserved oil in now empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shirmps, increase heat to medium high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Pus shrimp to sides of skillt to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coatd, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with omelet segments, fred shallows, and lime wedes. Serve immediately. End.

Faux Leftover Rice

Ingredients: Makes 6 cups
2 cups jasmine or long grain white rice
2 tablespoons vegetable oil
2 2/3 cups water

Procedures:
Place rice in fine mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minutes. Drain rice well.

Heat oil in large saucepan over medium heat until shimmering. Add rice and cook, stirring, about 30 seconds. Add water, increase heat to high, and bring to boil.

Cover saucepan, reduce heat to low, and simmer until liquid is absorbed by rise, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan. Cover and let stand until rice just tender. About 8 minutes. Spread cooked rice on rimmed baking sheet, set on wire rack, and let cool for 10 minutes. Transfer to refrigerator and chill for 20 minutes. End.