Matt declared this a top-10 recipe.\u00a0 I didn’t tell him until the next day that it had fish sauce in it.\u00a0 I think he’ll still eat it!\u00a0 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.<\/p>\n
Fried Rice, Indonesian-Style
\nCook’s Illustrated, May\/June 2011<\/p>\n
5 green or red Thai chilies, stemmed (I used one serrano pepper, seeds and all, and it was spicy.\u00a0 Jalapenos will work too.)
\n7 large shallots, peeled (I didn’t use 7, maybe more like 4)
\n4 large garlic cloves, peeled
\n2 Tbsp dark brown sugar
\n2 Tbsp light or mild molasses (I just used Grandma’s – I didn’t realize there was such a thing as light molasses)
\n2 Tbsp soy sauce
\n2 Tbsp fish sauce
\nTable salt
\n4 large eggs
\n1\/2 cup vegetable oil
\n1 recipe Faux Leftover Rice (recipe follows)
\n12 ounces shrimp, peeled, deveined, tails removed, cut into 1″ pieces
\n4 large scallions, sliced thin
\n2 limes, cut into wedges<\/p>\n
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.\u00a0 Transfer mixture to small bowl and set aside.\u00a0 In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1 and 1\/4 teaspoons of salt.\u00a0 (I omitted this, and had to add salt later.\u00a0 Guess I forgot I was working with a finely-tuned Cooks Illustrated recipe.)\u00a0 Whisk eggs and 1\/4 teaspoon salt together in medium bowl.<\/p>\n
2. Thinly slice remaining 3 shallots and place in12-inch nonstick skillet with oil.\u00a0 Fry over medium heat, stirring constantly, until shallots are golden and crisp, about 6-10 minutes.\u00a0 Using slotted spoon, transfer shallots to paper towel-lined plate and season with salt to taste.\u00a0 Pour off oil and reserve.\u00a0 Wipe out skillet with paper towels.<\/p>\n
3. Heat 1 teaspoon reserved oil in now-empty skillet, gently tilting pan to evenly coat bottom.\u00a0 Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1 and 1\/2 minutes.\u00a0 Slide omelet onto cutting board and gently roll up into tight log.\u00a0 Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled).\u00a0 Repeat with another teaspoon reserved oil and remaining egg.<\/p>\n
4.\u00a0 Remove rice from refrigerator and break up any large clumps with fingers.\u00a0 Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering.\u00a0 Add chile mixture and cook until mixture turns golden, 3 to 5 minutes.\u00a0 Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes.\u00a0 Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine, and pour into center of skillet.\u00a0 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.\u00a0 Stir in scallions, remove from heat, and transfer to serving platter.\u00a0 Garnish with egg segments, fried shallots, and lime wedges; serve immediately.<\/p>\n
<\/p>\n
Faux Leftover Rice<\/p>\n
2 Tbsp vegetable oil
\n2 cups jasmine or long-grain white rice, rinsed
\n2 2\/3 cup water<\/p>\n
Heat oil in large saucepan over medium heat until shimmering.\u00a0 Add rice and stir to coat grains with oil, about 30 seconds.\u00a0 Add water, increase heat to high, and bring to boil.\u00a0 Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes.\u00a0 Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid.\u00a0 Let stand until rice is just tender, about 8 minutes.\u00a0 Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes.\u00a0 Transfer to refrigerator and chill for 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Matt declared this a top-10 recipe.\u00a0 I didn’t tell him until the next day that it had fish sauce in it.\u00a0 I think he’ll still eat it!\u00a0 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,10],"tags":[20,62,21,22],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/185"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=185"}],"version-history":[{"count":7,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":275,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions\/275"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}