Indonesian fried rice dish, often served with a side of pickled veggies or kimchi. Our recipe is based off this Food Network recipe.
If cooking the rice, prepare according to package instructions. Cool and set aside (this can be done up to a day ahead).
Thinly slice 2 medium shallots and 2 cloves garlic. Julienne 3 scallions and 1 small carrot, then soak these in cold water. Beat 3 eggs in a bowl.
Mix 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons sambal oelek, and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well.
Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the beaten eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes.
Remove the omelet from the wok to the work surface, cool, and slice into strips.
Add 1 more tablespoon oil to the pan (or use a second pan) and, when hot, add the 12 ounces of shrimp and cook, stirring, until just pink, about 3 minutes.
Remove shrimp from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the sliced shallots, sliced garlic, 1 tablespoon brown sugar, and 1/2 teaspoon ground coriander. Cook until the shallots are soft, about 2 minutes.
Add the 3 cups cooked rice along with the soy sauce mixture and stir to coat and combine.
Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes.
Stir in the shrimp and egg strips and cook until just heated through.
Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.