Indonesian · Fried Rice
Rustic red-and-white fried rice tossed with mixed seafood and scrambled egg.
Swap both soy sauces for tamari, and add 2 tbsp of dark brown sugar directly to the rice to replicate the sweetness.
Don’t crowd the pan! If your wok isn’t big enough to fry 800g of cold rice at once, cook it in two batches so it sears instead of steams.
To swap the seafood for chicken, use 200g of finely diced chicken breast instead — stir-fry it early on for 3 minutes until cooked through before moving on to the eggs.
Can’t find sweet soy sauce? Mix an extra 2.5 tbsp of regular soy sauce with 2 tbsp of dark brown sugar and add it directly to the rice at the seasoning stage.