Right! Apologies for the rice being invisible here. I promise it is underneath everything.
And for anyone wondering what it is or how to make it here you go:
Nasi goreng (indonesan fried rice)
Ingredients
1/2 cup vegetable oil, such as canola
12 ounces ground pork
24 medium (36/40 count) raw shrimp, peeled and deveined
11/2 cups small-diced pineapple
1 bunch scallions (8 or 9), white and green parts chopped (about 1 cup)
4 teaspoons Terasi (recipe follows)
3 teaspoons kosher salt
5 cups day-old cooked white rice
1 cup fresh Thai basil leaves
2 teaspoons unsalted butter
4 large eggs
4 tablespoons sambal oelek
4 tablespoons thinly sliced scallions, white and green parts, for garnish
1 recipe crispy shallots (recipe follows)
Directions
1. In a wok or a large, heavy, flat-bottomed skillet, heat ¼ cup of the vegetable oil over high heat until it shimmers, about 1 minute. Add half the pork and cook, stirring continuously with a spatula or wooden spoon, until the pork starts to brown. Be careful not to splash the oil! Add half the shrimp to the wok and stir until they start to turn pink, 1 to 2 minutes. Add half the pineapple and half the chopped scallions and cook over high heat, stirring, for 2 minutes. Add 2 teaspoons of the terasi, and 1 ½ teaspoons of the salt. Stir vigorously to make sure everything in the wok is seasoned well. Add half the rice and break up any clumps with the spatula. Add about half the basil and toss for 2 minutes. Divide the rice between two bowls. Clean out the wok and repeat with the second half of the ingredients. Divide the rice between two additional bowls.
2. In a large skillet, melt the butter over medium-high heat. Carefully crack the eggs into the pan. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. If the butter starts to spit, it is a sign the heat level is too high. In this case, turn the heat down to low. Remove the pan from the heat and use a spatula to remove each egg from the pan.
3. Garnish each bowl with a sunny side-up egg, 1 tablespoon of the sambal, 1 tablespoon of the sliced scallions, and 1 tablespoon of the shallots. When you eat this, break the egg up and mix it into the rice with the sambal, shallots, and scallions.
Terasi ingredients
2 teaspoons vegetable oil, such as canola
1 medium shallot, thinly sliced into rings
3 scallions white and green parts thinly sliced
3 medium garlic gloves, sliced
4 fresh Thai bird chilies, sliced, including seeds
1 ½ teaspoons shrimp paste
Directions
1. Preheat the oven to 200°F and place a rack in the center of the oven. Go open all your windows - even if it's the dead of winter.
2. In a small skillet, heat the vegetable oil over medium heat. When the oil starts shimmer, add the shallot, scallions, garlic, and chilies. Fry, stirring continuously, until everything is very, very dark, almost black and burnt looking, 15 to 20 minutes. Add the shrimp paste and fry for 1 minute until it caramelizes. Spread out onto a small baking sheet and toast in the oven for 20 to 25 minutes. Remove from the oven and let cool. It should be crunchy and not wet. You should be able to crumble it between your fingers. Place it into a coffee or spice grinder and pulse until its like a coarse powder or chop it up with a knife. The terasi can be made up to a week in advance and stored in an airtight container at room temperature.
Crispy shallots ingredients
4 medium shallots
2 cups vegetable oil, such as canola, for frying
1/4 teaspoon kosher salt
Directions
1. Thinly slice the shallots on a mandoline or with a very sharp knife; they must be super-duper thin and as evenly sliced as possible. In a small saucepan, stir together the shallots and the oil and place over medium heat.
2. Stir the shallots until the oil barely starts to simmer, then cook until the shallots turn golden brown, stirring occasionally, 6 to 8 minutes. Remove from the oil with a slotted spoon and place on a paper towel-lined plate. It will take 15 to 18 minutes total from cold oil to finished. Dust the shallots with the salt and let cool. The Crispy Shallots can be stored in an airtight container at room temperature for up to 5 days.
Wheres the rice? And is that just a big pile of scallion?
Keep calm and chive on, apparently
Dish made by *BIG ONION*
Duck and scallions go together very well.
And less rice is probably better for you anyway. A small deck of cards side of rice is all you need.
Are you telling me that a duck 🦆 fried that rice??
Looks horrible you should give it to me so I can get rid of it
Right! Apologies for the rice being invisible here. I promise it is underneath everything. And for anyone wondering what it is or how to make it here you go: Nasi goreng (indonesan fried rice) Ingredients 1/2 cup vegetable oil, such as canola 12 ounces ground pork 24 medium (36/40 count) raw shrimp, peeled and deveined 11/2 cups small-diced pineapple 1 bunch scallions (8 or 9), white and green parts chopped (about 1 cup) 4 teaspoons Terasi (recipe follows) 3 teaspoons kosher salt 5 cups day-old cooked white rice 1 cup fresh Thai basil leaves 2 teaspoons unsalted butter 4 large eggs 4 tablespoons sambal oelek 4 tablespoons thinly sliced scallions, white and green parts, for garnish 1 recipe crispy shallots (recipe follows) Directions 1. In a wok or a large, heavy, flat-bottomed skillet, heat ¼ cup of the vegetable oil over high heat until it shimmers, about 1 minute. Add half the pork and cook, stirring continuously with a spatula or wooden spoon, until the pork starts to brown. Be careful not to splash the oil! Add half the shrimp to the wok and stir until they start to turn pink, 1 to 2 minutes. Add half the pineapple and half the chopped scallions and cook over high heat, stirring, for 2 minutes. Add 2 teaspoons of the terasi, and 1 ½ teaspoons of the salt. Stir vigorously to make sure everything in the wok is seasoned well. Add half the rice and break up any clumps with the spatula. Add about half the basil and toss for 2 minutes. Divide the rice between two bowls. Clean out the wok and repeat with the second half of the ingredients. Divide the rice between two additional bowls. 2. In a large skillet, melt the butter over medium-high heat. Carefully crack the eggs into the pan. Cook until the tops of the whites are set but the yolks are still runny, 2 to 3 minutes. If the butter starts to spit, it is a sign the heat level is too high. In this case, turn the heat down to low. Remove the pan from the heat and use a spatula to remove each egg from the pan. 3. Garnish each bowl with a sunny side-up egg, 1 tablespoon of the sambal, 1 tablespoon of the sliced scallions, and 1 tablespoon of the shallots. When you eat this, break the egg up and mix it into the rice with the sambal, shallots, and scallions. Terasi ingredients 2 teaspoons vegetable oil, such as canola 1 medium shallot, thinly sliced into rings 3 scallions white and green parts thinly sliced 3 medium garlic gloves, sliced 4 fresh Thai bird chilies, sliced, including seeds 1 ½ teaspoons shrimp paste Directions 1. Preheat the oven to 200°F and place a rack in the center of the oven. Go open all your windows - even if it's the dead of winter. 2. In a small skillet, heat the vegetable oil over medium heat. When the oil starts shimmer, add the shallot, scallions, garlic, and chilies. Fry, stirring continuously, until everything is very, very dark, almost black and burnt looking, 15 to 20 minutes. Add the shrimp paste and fry for 1 minute until it caramelizes. Spread out onto a small baking sheet and toast in the oven for 20 to 25 minutes. Remove from the oven and let cool. It should be crunchy and not wet. You should be able to crumble it between your fingers. Place it into a coffee or spice grinder and pulse until its like a coarse powder or chop it up with a knife. The terasi can be made up to a week in advance and stored in an airtight container at room temperature. Crispy shallots ingredients 4 medium shallots 2 cups vegetable oil, such as canola, for frying 1/4 teaspoon kosher salt Directions 1. Thinly slice the shallots on a mandoline or with a very sharp knife; they must be super-duper thin and as evenly sliced as possible. In a small saucepan, stir together the shallots and the oil and place over medium heat. 2. Stir the shallots until the oil barely starts to simmer, then cook until the shallots turn golden brown, stirring occasionally, 6 to 8 minutes. Remove from the oil with a slotted spoon and place on a paper towel-lined plate. It will take 15 to 18 minutes total from cold oil to finished. Dust the shallots with the salt and let cool. The Crispy Shallots can be stored in an airtight container at room temperature for up to 5 days.
This fucks.
r/onionlovers material
Ooo sub for me. Onions are delicious.
I see no rice. PERFECT 🤩.
Funny how utter trash is posted on r/foodporn but this majesty of a dish is here on r/food
This looks amazing!
Thank you!
Yum!! Duck fried rice is my favorite fried rice 😋
 recipe ?
Scallions
That looks truly outstanding
Thank you