![Nasi Goreng Jawa](https://cdn.statically.io/img/www.foodandwine.com/thmb/UTanKW8kLVsA-n4QV3hsHjdVGro=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/nasi-goreng-jawa-javanese-fried-rice-FT-RECIPE0521-550164c9585241c39924a2573425014a.jpg)
Ingredients
Bumbu (Spice Paste)
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2/3 cup seeded and coarsely chopped fresh red Kashmiri or other mild red chiles (from about 3 1/2 ounces chiles)
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½ cup coarsely chopped shallots
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¼ cup coarsely chopped garlic
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¼ teaspoon kosher salt
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¼ cup neutral oil (such as grapeseed oil), divided
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1 teaspoon terasi (fermented shrimp paste, such as Shrimp & 6A Brand)
Nasi Goreng Jawa (Fried Rice)
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2 tablespoons neutral oil (such as grapeseed oil)
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2 large eggs, beaten
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2 cups cooked and chilled long-grain white rice (such as jasmine), preferably day-old
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Kosher salt or lower-sodium soy sauce, to taste
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1 large scallion, thinly diagonally sliced (about 1/3 cup)
Directions
Make the bumbu
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Process chiles, shallots, garlic, and salt in a food processor or blender until very finely chopped, about 20 seconds, stopping to scrape down sides as needed. Heat 1 tablespoon oil in a medium skillet over medium. Add terasi to skillet, and cook, mashing terasi into oil, until toasted and pungent, about 40 seconds. Transfer mixture to a small bowl. Add remaining 3 tablespoons oil to skillet over medium. Add chile mixture; cook, stirring constantly, until slightly softened but still vibrant in color, 1 minute and 30 seconds to 2 minutes. Stir in toasted terasi mixture. Remove from heat; transfer mixture to a small bowl.
Make the nasi goreng Jawa
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Heat oil in a wok or a large nonstick skillet over medium-high until shimmering. Pour in eggs, tilting wok to spread eggs evenly; cook, stirring gently and constantly, until eggs are set but still creamy looking, about 25 seconds. Add cooked rice, stirring to break up any clumps. Add 3 tablespoons bumbu; cook, stirring constantly, until rice is heated through and tinted the color of bumbu, about 2 minutes. Season with salt or soy sauce to taste. Remove from heat; stir in sliced scallion.
Make Ahead
Bumbu can be stored in an airtight container in refrigerator up to 2 weeks.
Note
Find fermented shrimp paste (sold as terasi or belacan) in South Asian grocery stores or online at indofoodstore.com.