7

FRIED RICE
RECIPE
I N D O N E S I A N F O O D
 H I S T O R Y O F
F R I E D R I C E

The existence of fried rice originates from the

Chinese habit of not liking to eat cold food.
Because you cannot throw away leftover food, the
cold rice is fried again with additional spices and
other complementary ingredients.

In China, fried rice is known as hanzi. Quoted from

a book entitled 'Delicious Dishes: Various Fried
Rice', this food has been around since 4000 BC and
is a traditional Chinese food.

After that, Chinese migrants began to bring fried

rice to various regions of Southeast Asia, and
spread the menu of this dish. They then created
fried rice with different spices and cooking
methods.

As explained in the book '100 Fried Rice Recipes

by Dapur Alma', typical Chinese fried rice only has
basic white spices. Apart from that, the technique
for making it also uses a concave frying pan (wok),
which is a Chinese kitchen style cooking utensil.

As time goes by, fried rice is now better known as

a typical Indonesian food. One thing that
differentiates Indonesian fried rice from Chinese
fried rice is the use of sweet soy sauce in the
making process.

This eventually became one of the characteristics

of Indonesian fried rice which made the appearance
of fried rice in Indonesia synonymous with brown
rice.

Apart from that, fried rice in Indonesia is also

richer in spices and seasonings. The use of
shallots, garlic, chilies and shrimp paste makes this
dish have a unique Indonesian taste.
 L I S T O F
F R I E D R I C E
R E C I P E S

1 . J A V A N E S E F R I E D R I C E

2 . C H I C K E N V E G E T A B L E F R I E D
R I C E

3 . C O R N E D B E E F R O L L E D F R I E D R I C E

4 . D U C K F R I E D R I C E

5 . S H R I M P F R I E D R I C E ( B E L A C A N )

6 . S P E C I A L F R I E D R I C E

7 . R A W O N S E A S O N E D F R I E D R I C E
JAVANESE FRIED RICE

THE MAIN
INGREDIENT

200 GRAMS OF MEAT

THAT HAS BEEN CUT INTO
PIECES

3 TBSP OIL

100 GRAMS OF PEELED

SHRIMP

2 SPRING ONIONS
ROUGHLY CHOPPED

5 TBSP SWEET SOY SAUCE

1 TSP INSTANT BEEF

FLAVORED STOCK
POWDER

400 GRAMS OF WHITE

RICE
JAVANESE FRIED RICE

GROUND
SPICES

1 TSP SHRIMP PASTE

8 RED ONIONS

5 CLOVES OF GARLIC

5 LARGE RED CHILIES WITH

SEEDS REMOVED
LARGE RED CHILIES

1 TSP CORIANDER

½ PEPPER

3 CANDLENUTS

SALT TO TASTE
JAVANESE FRIED RICE

COMPLEMENTARY

FRIED ONIONS

SLICED ​O MELET

SHRIMP CRISP

CUCUMBER
JAVANESE FRIED RICE

HOW TO COOK:

HEAT THE OIL, THEN SAUTE THE GROUND SPICES UNTIL

FRAGRANT

ADD THE MEAT, SHRIMP AND SPRING ONIONS, STIR UNTIL

EVENLY MIXED

ADD RICE THEN ADD SWEET SOY SAUCE AND STOCK

POWDER. COOK AND STIR UNTIL EVENLY MIXED, THEN
REMOVE FROM HEAT

SERVE WARM WITH A SPRINKLING OF FRIED ONIONS, SLICED ​

OMELET, CUCUMBER AND CRACKERS
CHICKEN VEGETABLE
FRIED RICE

INGREDIENTS

400 GRAMS OF
WHITE RICE
3 MINCED GARLIC
CLOVES
1 CARROT THAT HAS
BEEN CUT INTO
SMALL DICE
½ CHOPPED ONION
1 TBSP SOY SAUCE
SALT TO TASTE
1 TBSP POWDERED
CHICKEN STOCK
3 PIECES OF
MUSTARD GREENS,
CUT INTO 3 CM
PIECES
100 BEAN SPROUTS
1 TBSP MARGARINE
2 TBSP COOKING OIL
1 SHREDDED
CHICKEN BREAST
PICKLES TO TASTE
CHICKEN VEGETABLE
FRIED RICE

HOW TO COOK

BOIL THE CARROTS IN WATER UNTIL SOFT, THEN REMOVE AND

SET ASIDE
HEAT COOKING OIL AND MARGARINE, THEN SAUTE THE ONIONS
AND GARLIC. WAIT UNTIL IT SMELLS GOOD
ADD WHITE RICE, CARROTS AND STIR UNTIL SMOOTH
ADD SOY SAUCE, STOCK POWDER AND SALT TO TASTE. COOK
UNTIL THE SPICES ARE MIXED EVENLY
ADD THE BEAN SPROUTS AND MUSTARD GREENS UNTIL WILTED,
WHILE STIRRING
SERVE WITH CHICKEN AND PICKLES, AND CHICKEN AND
VEGETABLE FRIED RICE IS READY TO ENJOY
 CORNED BEEF ROLLED
FRIED RICE
INGREDIENTS

3 BEATEN CHICKEN EGGS

50 ML LIQUID MILK
½ CHOPPED ONION
3 CHOPPED RED ONIONS
2 MINCED GARLIC CLOVES
5 GREEN CHILIES, CUT INTO ½ CM PIECES
200 GRAMS OF CORNED BEEF
SALT TO TASTE
400 GRAMS OF WHITE RICE
2 TBSP COOKING OIL
1 TBSP MARGARINE
 CORNED BEEF ROLLED
FRIED RICE
HOW TO COOK

HEAT COOKING OIL AND MARGARINE, THEN SAUTE THE

ONIONS, GARLIC AND SHALLOTS UNTIL FRAGRANT
ADD THE CAYENNE PEPPER AND CORNED BEEF, STIR UNTIL
EVENLY MIXED
ADD WHITE RICE AND SOY SAUCE, THEN STIR UNTIL ALL
INGREDIENTS ARE EVENLY MIXED
MAKE AN OMELET THEN PUT THE FRIED RICE YOU MADE EARLIER
INTO IT. COMPACT THEN ROLL
CORNED BEEF FRIED RICE ROLLS ARE READY TO BE SERVED
 DUCK FRIED RICE
THE MAIN
INGREDIENT

1 SMALL DUCK THAT HAS BEEN CLEANED

3 LIME LEAVES
2 BAY LEAVES
2 LITERS OF WATER
1 STALK OF BRUISED LEMONGRASS
2 TBSP MARGARINE
500 ML TO TASTE
2 CHICKEN EGGS, WELL BEATEN
PICKLES TO TASTE
PRAWN CRACKERS TO TASTE
 DUCK FRIED RICE

GROUND SPICES

6 RED ONIONS
3 CLOVES OF GARLIC
4 CM GINGER
3 CM TURMERIC
½ TSP GRANULATED SUGAR
1 TSP CORIANDER
SALT TO TASTE
 DUCK FRIED RICE

HOW TO COOK

SEASON THE DUCK WITH GROUND SPICES, LEMONGRASS LEAVES,

LIME LEAVES, 1 TABLESPOON MARGARINE AND WATER
BOIL THE SPICED DUCK IN THE PRESSURE COOKER FOR 30 MINUTES
(COUNTING AFTER THE PAN SIZZLES). THEN, REMOVE FROM HEAT
AND DRAIN WHILE SETTING ASIDE THE DUCK SEASONING
FRY THE DUCK UNTIL GOLDEN BROWN AND DRAIN
HEAT 2 TABLESPOONS OF OIL AND THE REMAINING MARGARINE,
THEN SAUTE THE REMAINING SPICES UNTIL FRAGRANT
POUR IN THE BEATEN EGG AND STIR UNTIL COOKED
ADD THE RICE, ENTER AND STIR UNTIL THE SPICES ARE EVENLY
MIXED
SERVE THE FRIED RICE WITH FRIED DUCK, PICKLES AND CRACKERS
SHRIMP FRIED RICE
(BELACAN)

THE MAIN
INGREDIENT

400 GRAMS OF WHITE RICE

1 TBSP SOY SAUCE
2 TABLESPOONS DRY FRIED RICE ANCHOVIES
2 EGGS THAT HAVE BEEN SCRAMBLED
4 SLICES TOMATOES
4 SLICES OF CUCUMBER
4 TBSP COOKING OIL
SHRIMP FRIED RICE
(BELACAN)

GROUND SPICES

2 RED CHILIES
2 SMALL CAYENNE PEPPERS
1 TSP GRILLED SHRIMP PASTE
2 RED ONIONS
1 CLOVE OF GARLIC
SALT TO TASTE
SHRIMP FRIED RICE
(BELACAN)

HOW TO COOK

FINELY FILL THE OMELET, THEN SET ASIDE

HEAT OIL TO SAUTE GROUND SPICES UNTIL FRAGRANT
ADD WHITE RICE AND SEASON WITH SOY SAUCE, STIR
UNTIL EVENLY MIXED
ADD THE RICE ANCHOVIES AND MIX WELL WITH THE
FRIED RICE
REMOVE AND SERVE WITH SLICED ​OMELET, TOMATOES
AND CUCUMBER
SPECIAL FRIED RICE

INGREDIENTS

5 CLOVES GARLIC, MINCED

3 TBSP COOKING OIL
3 SLICED ​SAUSAGES
5 MEATBALLS, CUT INTO PIECES
100 GRAMS OF PEELED SHRIMP
400 GRAMS OF WHITE RICE
3 TBSP CHILI SAUCE
2 TBSP SWEET SOY SAUCE
2 TBSP TOMATO SAUCE
1 TBSP SOY SAUCE
½ TSP GROUND PEPPER
½ WORCESTERSHIRE SAUCE
½ INSTANT CHICKEN FLAVORED STOCK POWDER
SALT TO TASTE
FRIED ONIONS
PICKLED CUCUMBERS
FRIED EGGS
SPECIAL FRIED RICE

HOW TO COOK

HEAT OIL TO SAUTÉ GARLIC UNTIL FRAGRANT. THEN

ADD SAUSAGE, MEATBALLS, SHRIMP, STIR UNTIL IT
CHANGES COLOR
ADD RICE, CHILI SAUCE, TOMATO SAUCE, SWEET SOY
SAUCE, LIGHT SOY SAUCE, SALT, PEPPER,
WORCESTERSHIRE SAUCE AND STOCK POWDER. STIR
UNTIL THE SPICES ARE EVENLY DISTRIBUTED AND COOK
UNTIL COOKED.
SERVE WARM WITH A SPRINKLING OF FRIED ONIONS,
PICKLED CUCUMBER AND FRIED EGG
RAWON SEASONED
FRIED RICE

INGREDIENTS

5 CLOVES OF GARLIC CHOPPED

2 TBSP MARGARINE
1 TBSP READY-TO-USE RAWON SEASONING
350 GRAMS OF WHITE RICE
2 SPRING ONIONS, FINELY SLICED
50 GRAMS OF SHORT BEAN SPROUTS
½ INSTANT MEAT FLAVORED STOCK POWDER
½ GROUND PEPPER
SALT TO TASTE
RAWON SEASONED
FRIED RICE

COMPLEMENTARY

PICKLED CUCUMBERS
FRIED ONIONS
SHREDDED FRIED CHICKEN
RAWON SEASONED
FRIED RICE

HOW TO COOK

HEAT MARGARINE TO SAUTÉ GARLIC AND RAWON

SEASONING UNTIL FRAGRANT
ADD THE MEAT UNTIL IT CHANGES COLOR AND STIR
UNTIL EVENLY MIXED
ADD THE RICE AND SLICED ​SPRING ONIONS, SEASON
WITH SALT, PEPPER, STOCK POWDER, STIR AND COOK
UNTIL THE SPICES ARE EVENLY DISTRIBUTED
BEFORE LIFTING, ADD THE SHORTENING BEAN SPROUTS
AND STIR
SERVE WHILE WARM WITH SHREDDED FRIED CHICKEN,
PICKLED CUCUMBER AND A SPRINKLING OF FRIED
ONIONS
HAPPY COOKING