Serves 2-4 people
Fried Rice:

2 pete pods (stink bean)
400 g cooked white rice
2 eggs, beaten
50 g chicken thigh
20 g peeled shrimp
2 big red chilli, sliced 1 cm long
1 stalk spring onion, sliced 1 cm long
Ground Spices:

20 g shallots
30 g red onions
20 ml cooking oil
Seasoning:

½ tbsp soy sauce
2 tbsp fish sauce
1 tbsp sweet soy sauce
1 tbsp oyster sauce
½ tbsp sugar
½ tsp ground white pepper
1 tsp chicken powder
½ tbsp butter

Recipe Courtesy of
Darmawan

Nasi Goreng Pete (Stink Bean Fried Rice)

Nasi Goreng Pete is an Indonesian favorite! This variation of fried rice includes spices such as sweet soy sauce, shallots, garlic and spices. However it is the secret ingredient, pete or petai (stinky bean), that makes this dish a firm favorite for petai lovers be it for lunch or dinner, or both!

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Steps: 2 steps
19 Ingredients

Difficulty: Easy
Steps: 2 steps
19 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Directions

Fry aromatics and ingredients
- Blend or puree the shallots and garlic.
- Saute the ground spices until cooked or browned. Add the pete and saute until the pete is cooked.
- Add the eggs, stir. Add chicken thigh and peeled prawn and sauté again until the chicken and shrimp are cooked.

Making Pete Fried Rice
- Add large red chilies and spring onions.
- Add white rice then stir until the ingredients coat the rice evenly.
- Add the rest of the seasoning and stir.
- Add butter and coat rice evenly.
Refrigerated leftover rice makes the best fried rice.

Plate and Serve!

Transfer the Nasi Goreng Pete to a serving plate and garnish with fried onions.
Complete the petai fried rice with julienned omelette, crackers and pickles.

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Name: Nasi Goreng Pete (Stink Bean Fried Rice)
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: Fried Rice: 2 pete pods (stink bean); 400 g cooked white rice; 2 eggs, beaten; 50 g chicken thigh; 20 g peeled shrimp; 2 big red chilli, sliced 1 cm long; 1 stalk spring onion, sliced 1 cm long; Ground Spices: 20 g shallots; 30 g red onions; 20 ml cooking oil; Seasoning: ½ tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp sweet soy sauce; 1 tbsp oyster sauce; ½ tbsp sugar; ½ tsp ground white pepper; 1 tsp chicken powder; ½ tbsp butter