The other weekend, I was out with some friends and we started talking about our all-time dream vacation destinations. Mine is Greece (with the Patagonia region of South America as a close second). We went to Italy’s Amalfi Coast on our honeymoon, and it was beautiful and amazing and in no way scratched my itch to sun myself in the Mediterranean. Apparently it’s not the best time to visit Greece right now, but I’m sure I’ll get there eventually!
Some other dream destinations brought up by the table included Paris…Ireland…Moscow…Hong Kong…and India. And we all agreed on Alaska. How awesome would it be to visit Alaska? It just sounds so pristine and majestic and beautiful and…vast. Plus, in my head everyone sounds like Tina-Fey-as-Sarah-Palin, which would be kindof cool. I mean, just look at that!
One destination that no one mentioned was Indonesia. To be honest, I don’t know too much about Indonesia. I know Jakarta is a pretty massive city, and I have to imagine it has some sweet beaches. But beyond that…let’s just say that I wouldn’t ever make it a True Daily Double if the category was Indonesia.
This spin on fried rice is billed as being “Indonesian,” and I don’t know enough about Indonesian cuisine to confirm or deny. It was pretty tasty though — it had a sweet-salty thing going on, without being very spicy. It was a nice twist, and I’d eat it again!
INDONESIAN FRIED RICE (adapted from What’s Cookin’ Chicago?)
2 tbsp brown sugar
2 tbsp pure maple syrup or molasses
2 tbsp soy sauce
2 tbsp fish sauce (found in Asian aisle of grocery store)
1 1/4 tsp salt, divided
1 tbsp vegetable oil, divided
1/2 white or yellow onion, finely chopped
4 large garlic cloves, minced
20-25 medium shrimp, peeled and de-veined
2 cups cooked white or brown rice (preferably day-old)
1 cup frozen peas and carrots, thawed
4 green onions, sliced thin
2 limes, cut into wedges for serving (optional)
1. To make sauce, stir together brown sugar, maple syrup/molasses, soy sauce, fish sauce, and 1 tsp salt in small bowl; set aside.
2. In another small bowl, whisk together eggs and ¼ tsp salt. Heat 1 tsp vegetable oil in large pan or wok over medium high heat. Once hot, pour whisked eggs into wok and allow to set (about 2 minutes). Pull cooked edges toward the middle and tilt the pan to allow the runny eggs to coat the bottom of the pan. Continue to do this as needed until no runny egg remain. With spatula, carefully flip egg to cook top side. Once cooked (about a minute), remove egg to plate and tear into pieces which will be tossed into fried rice later. Set aside.
3. Add remaining 2 tsp vegetable oil to wok and heat over medium high heat. Add onion and garlic and saute, stirring constantly, until translucent. Add shrimp and cook, stirring constantly until shrimp turns opaque (2-3 minutes). Push the shrimp to the sides.
4. Crumble leftover rice into middle of wok. Cook rice along with shrimp until the is warmed through and slightly toasted, about 5-7 minutes. Add sauce and toss shrimp and rice to coat. Stir in peas, carrots, and egg and toss, cooking another 1-2 minutes. Add scallions, and remove from heat. Garnish with lime wedges (if desired); serve immediately.
I love it when I can get a full meal — protein, veggies, grains — in one pot. This is a little high in sugar, what with the brown sugar and maple syrup, but it’s still decently healthy. Quick, too!