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Fried Rice is the favourite of many Indonesians as it’s easy to make. Let’s try this Seafood Fried Rice Recipe restaurant style.
We’ll be making Fried Rice a la Restaurant. The style is similar to Solaria or Fried Rice from other Chinese restaurants in Indonesia. It’s not Chinese style. Somehow, Chinese restaurants in Indonesia, especially the local ones, have this style of Fried Rice. It’s different to Indonesian-style fried rice. Maybe we’ll share that in another recipe.
Fried Rice Recipe Ingredients
We’ll need garlic, shallots, chilli, and green onions. For the sauces, there’s fish sauce, soy sauce, oyster sauce, and sweet soy sauce. The margarine is optional. You can also add dried shrimp but here, I’m just making a simple version with easy-to-find ingredients. The filling is also optional. It’s up to you.
I’m using chicken, fish balls, shrimp, and eggs. Of course, we’ll need rice suitable for Fried Rice. Don’t use mushy rice as it won’t taste as good.
Then we need garlic and shallots. You can blend, puree, or slice them, but I’ll puree them to enhance the flavour. I’m grating both of them. I’m grating them just so there’s not a lot I have to wash. You can grind them, too. Whatever you want.
Next, heat the wok. When making fried rice, the hotter the wok the more fragrant the results. That’s why in Chinese restaurants, they use high-pressure stoves. You’ll get more fragrant fried rice with less cooking time. It’s important to cook the shrimp and chicken first as if you cook it with the rice they’ll release lots of water. That might make the fried rice not fragrant.
After we sauté everything until they’re fragrant, adding shrimp and chicken in will make them wet again. The wok’s temperature will drop, too, diminishing the aroma. That’s why we sauté these two first. After they’re cooked and a bit browned, add some oil to the same wok.
Don’t use too little oil this time. But it’s okay to use less if you’re trying to reduce your oil intake. Add the eggs. Once the eggs are fragrant and foamy, add the garlic and shallots. Cook them until fragrant and there’s no raw smell. Once they’re fragrant and cooked with no raw smell, add the fish sauce first.
When it comes in contact with heat, the fish sauce will exude a better aroma. Then, add the fillings in. The fragrant is fierce. It’s really good.
Next, add the rice. Add the oyster sauce and sweet soy sauce. Also, the soy sauce. Pepper. Also, sugar. It’s optional, for if you like the dish to be a bit sweet. Aside from this Solaria Fried Rice, lately, I’ve been sharing lots of restaurant dishes.
When it needs more green, so I’m adding more green onions. To make it more fragrant, we’ll finish it with margarine, but it’s optional. I’m not using it a lot. To make it even more similar to restaurants, you can add flavour enhancers, to the taste. It’s definitely savoury and fragrant because we fried the eggs until they were really fragrant. There’s the fish sauce, too, exuding a pungent aroma. This is a very good dish to make.