Indonesian-style Chicken Fried Rice
  • Dinner

Indonesian-style Chicken Fried Rice

A quick and flavorful fried rice dish with chicken, shallots, and a spicy kick from Fresno chillies.

4 servings

~30 min

Ingredients

  • Fish Sauce1 tbsp
  • Soy Sauce1 tbsp
  • Brown Sugar, packed1 tbsp
  • Shallots, roughly chopped×3
  • Bird's Eye Chilies, stemmed and roughly chopped optional×2
  • Garlic, smashed and peeled3 cloves
  • Ginger, peeled and roughly chopped1.5 g
  • Neutral Oil, divided3 tbsp
  • Boneless Chicken Thighs, trimmed and cut into 1/2-inch chunks12 oz
  • Jasmine Rice, cold cooked4 cups
  • Green Onions, thinly sliced×4

Instructions

  1. Mix the Sauces

    In a small bowl, combine the fish sauce, soy sauce, and sugar. Stir until the sugar dissolves, then set aside.

  2. Process Aromatics

    In a food processor, combine the shallots, chillies, garlic, ginger, and 1 tablespoon oil. Process until as smooth as possible, though the puree will remain slightly coarse, about 20 seconds, scraping the bowl as needed.

  3. Cook the Chicken

    In a 12-inch non-stick skillet over medium-high heat, heat the remaining 2 tablespoons oil until barely smoking. Add the chicken and cook, stirring occasionally, until no longer pink, 5 to 6 minutes. Add the shallot-chilli mixture and cook, stirring often, until beginning to brown, 3 to 4 minutes.

  4. Add the Rice

    Add the rice, breaking apart any clumps with your hands. Stir to combine with the chicken mixture, then cook without stirring until heated through and beginning to brown on the bottom, 3 to 4 minutes.

  5. Finish and Serve

    Add the fish sauce and soy sauce mixture and stir until well combined. Transfer to a serving bowl and sprinkle with the scallions.

Note

Use Fresno chillies rather than jalapeños. If Fresnos are unavailable, red Holland chillies are a suitable substitute.

Start Cooking