Indonesian Fried Rice

Recipe has been field tested with very good results. This recipe calls for shallots which are small onions that resemble large garlic cloves. Substitute with plain onions if you can't find any shallots. Make sure the rice has been completely cooked and cooled to room temperature before mixing with other ingredients. Serves 6.

1/4 cup peanut oil
4 large shallots, finely chopped (or 1 medium onion finely chopped)
2 medium onions, thinly sliced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon brown sugar
1/2 teaspoon salt
6 cups cooked long grain rice, cooled
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
1/2 teaspoon shrimp paste (optional, but worth it)
2 dry red chilies (soaked in a cup of water)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound small to medium shrimp, shelled
10 small white mushrooms, halved through cap and stem
1 cucumber, peeled and thinly sliced, crosswise.

Preheat the oven to 250 degrees and place a large ovenproof platter inside to warm.

In a wok, heat 2 tablespoon of the oil over moderately high heat until hot. Add the shallots, paprika and cayenne and stir fry for 1 minute. Stir in the soy sauce, ketchup, brown sugar and salt and cook until the shallots are completed softened, about 4 minutes. Stir in the cooked rice and toss until the rice is well coated and hot. Remove platter from the over and spoon the fried rice into the platter. Return the platter to the oven to keep warm.

In a large skillet, heat the remaining oil over moderate heat until shimmering. Add the onions and cook for 2 minutes, stirring occasionally. Add the ginger and garlic and cook until the onions are translucent, about 3 minutes longer. Stir in the shrimp paste and red chilies. Spread the shrimp paste against the bottom of the pan with a spatula and cook, stirring until the pungent aroma of the shrimp paste mellows, about 1 minute. Stir in the coriander and cumin. Add the shrimp and stir fry until they start to turn pink about 3 minutes.Stir in the mushrooms and cook for 2 minutes longer. Remove the platter from the oven and spoon the shrimp and mushroom mixture on top of the rice. Garnish with the cucumber slices and serve at once.