Matt declared this a top-10 recipe.  I didn’t tell him until the next day that it had fish sauce in it.  I think he’ll still eat it!  I also liked this recipe because it provides a recipe for cooking rice if you don’t have leftover rice or forgot to make it the day before.

Fried Rice, Indonesian-Style
Cook’s Illustrated, May/June 2011

5 green or red Thai chilies, stemmed (I used one serrano pepper, seeds and all, and it was spicy.  Jalapenos will work too.)
7 large shallots, peeled (I didn’t use 7, maybe more like 4)
4 large garlic cloves, peeled
2 Tbsp dark brown sugar
2 Tbsp light or mild molasses (I just used Grandma’s – I didn’t realize there was such a thing as light molasses)
2 Tbsp soy sauce
2 Tbsp fish sauce
Table salt
4 large eggs
1/2 cup vegetable oil
1 recipe Faux Leftover Rice (recipe follows)
12 ounces shrimp, peeled, deveined, tails removed, cut into 1″ pieces
4 large scallions, sliced thin
2 limes, cut into wedges

1. Pulse chilies, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses, scraping down sides of bowl as necessary.  Transfer mixture to small bowl and set aside.  In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1 and 1/4 teaspoons of salt.  (I omitted this, and had to add salt later.  Guess I forgot I was working with a finely-tuned Cooks Illustrated recipe.)  Whisk eggs and 1/4 teaspoon salt together in medium bowl.

2. Thinly slice remaining 3 shallots and place in12-inch nonstick skillet with oil.  Fry over medium heat, stirring constantly, until shallots are golden and crisp, about 6-10 minutes.  Using slotted spoon, transfer shallots to paper towel-lined plate and season with salt to taste.  Pour off oil and reserve.  Wipe out skillet with paper towels.

3. Heat 1 teaspoon reserved oil in now-empty skillet, gently tilting pan to evenly coat bottom.  Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1 and 1/2 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 another teaspoon reserved oil and remaining egg.

4.  Remove rice from refrigerator and break up any large clumps with fingers.  Heat 3 tablespoons 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 shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes.  Push shrimp to sides of skillet 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 coated, about 3 minutes.  Stir in scallions, remove from heat, and transfer to serving platter.  Garnish with egg segments, fried shallots, and lime wedges; serve immediately.

 

Faux Leftover Rice

2 Tbsp vegetable oil
2 cups jasmine or long-grain white rice, rinsed
2 2/3 cup water

Heat oil in large saucepan over medium heat until shimmering.  Add rice and stir to coat grains with oil, about 30 seconds.  Add water, increase heat to high, and bring to boil.  Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes.  Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid.  Let stand until rice is just tender, about 8 minutes.  Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes.  Transfer to refrigerator and chill for 20 minutes.