Special Fried Rice
with Beef and Shrimp

RiceNasi Goreng Istimewa (Indonesia)

Serves 4


This tempting fried rice can be a meal in itself if it is served with Shrimp Wafers and either of the red bell pepper sauces in the book.

In Indonesia hot chilies and cucumbers—cut to resemble tropical flora—decorate the rice plate like bunting, along with Egg Strips. You may prefer a simpler garnish of finely sliced scallion, and/or chopped hard-cooked eggs, and cucumber slices.

It is a good idea to cook the rice well ahead, so it has time to cool off completely before it is stir-fried. For optimum flavor, the rice should be stir-fried with all the other ingredients just before eating.


1-1/2 cups long-grain rice
1 red bell pepper
1 shallot, or 1/2 small onion
1 teaspoon shrimp or anchovy paste
1/2 to 1 teaspoon salt
1/2 teaspoon chili powder
4 ounces lean beef steak
4 medium shrimp
2 cabbage leaves
4 tablespoons vegetable oil


1. Put the rice in a bowl and wash in several changes of water, then drain. Cover it generously with fresh water and leave to soak for 30 minutes; drain again. Put the rice into a heavy-based pan. Add 1-2/3 cups water and bring to a boil, Cover the pan tightly, turn the heat to very low, and cook for 25 minutes. Turn off the heat. Keep covered and let the rice cool to room temperature.

2. Core, deseed, and coarsely chop the red pepper. Peel and coarsely chop the shallot. Combine the red pepper, shallot, shrimp paste, salt, and chili powder in a blender. Blend to a smooth paste.

3. Cut the steak across the grain into very thin slices, then cut the slices into 1/4-inch-wide strips. Peel and devein the shrimp. Cut into 1/4-inch-wide segments. Cover both and set aside, refrigerating if necessary. Cut the cabbage leaves into very fine long shreds.

4. Shortly before serving, set a wok over medium-high heat, then put in the oil. When the oil is hot, add the spice paste from the blender. Fry, stirring, for 3 to 4 minutes until the paste turns dark red and the oil separates. Add the beef and shrimp; stir and fry for 1 minute. Add the cabbage and fry, stirring, for another 1 minute. Now put in all the rice, breaking up any lumps with the back of a slotted spoon. Stir and fry for 4 to 6 minutes or until the rice is heated through. Garnish as suggested (see headnote), and serve.


Buy the Book!


Madhur Jaffrey's Step-By-Step Cooking
Over 150 Dishes from India and the Far East
Including Thailand, Indonesia and Malaysia
by Madhur Jaffrey
Pages: 272; $37.50; $56.50 (CAN)
ISBN: 0066214025
Recipe reprinted by permission.


Madhur Jaffrey's Step-By-Step Cooking



Cookbook Profile Archive


This page created June 2002

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home